oliveoilandlemon

recipes for healthy living

Tag: Dinner

Gnocchi with Broccoli, Capers and Roasted Peppers

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This is the perfect dinner in a hurry from store cupboard essentials. We always have jars of cooked red peppers and gnocchi in the fridge. The capers are a delicious addition however if you don’t have them still make it, it will be almost as delicious without.

Gnocchi with Broccoli, Capers and Roast Red Peppers

Serves 4

2 shallots

1 tbsp oil

1tbsp capers

500g potato gnocchi dumplings

1 medium broccoli in florets, blanched for 3 minutes

500ml tomato passata

140g chopped cooked peppers (from a jar)

Place 1ltr boiled water into a medium pot, add 1tsp salt, bring back to the boil and add the gnocchi.

When they rise to the surface, remove to a tray lined with greaseproof paper

Meanwhile, slice the shallots finely and fry in the oil until well golden.

Set aside and add the gnocchi to the pan and fry for 1 minute each side until golden and remove and keep warm.

Add the tomato passata to the pan, the chopped cooked peppers and season well, taste and if necessary, add a pinch of brown sugar, Stir in the gnocchi, broccoli and the capers and bring everything back to warm again.

Serve in bowls with an optional grate of parmesan.

Chicken and Mushroom Casserole

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I am a fan of dinners you can cook in one pot, convenient, not too much washing up to pass on to someone else to do….. This one is really delicious, I do think the Madeira adds something special to chicken or mushrooms so I always have a bottle in the cupboard on the go.

Chicken and Mushroom Casserole
Serves 4
500g chicken of chicken breast /thighs or combination in bite sized pieces
250g chestnut mushrooms
1oz plain flour and 1tbsp dried herbs
1 medium onion sliced
2 cloves garlic chopped
2tbsp madeira
1tsp Dijon mustard
200ml stock
50ml cream
250gr broccoli spears blanched

Toss the chicken in the flour herb mixture to coat and season well.
Heat 1tbsp oil and brown the chicken in a pan and remove with a slotted spoon to a bowl.
Add the onion and garlic to the oil and cook over a low heat until softening.
Add in the chestnut mushrooms and over a medium heat fry until starting to brown.
Add in the madeira to the pan, stir well to combine and bubble for a minute or two.
Add the stock, cream and chicken back to the pan, stir in the mustard and cook over a medium heat for about 10 minutes to cook the chicken through.
Toss in the broccoli and cook for 5 minutes more to finish cooking.
Taste and adjust the seasoning if necessary.

Moroccan style chicken with chickpeas

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Moroccan Paprika Chicken with Chickpeas & Chorizo

This is perfect family food. Make a big batch and freeze half, Make it go further with rice or potatoes if you need to.

Serves 6
3 Tins chickpeas net weight 240g each
6 chicken breasts
2tbsp flour
2tsp paprika
1 large white onion
1tsp chopped garlic
30g chorizo thinly sliced
1tsp cumin seed
1tsp ras el hanout
1tsp paprika
500ml chicken or veg stock
(You will need an oven proof casserole or pot)
Mix the flour with 2tsp paprika on a large plate
Dust each of the chicken breasts in the flour mix and brown on both sides in a frying pan for about 4 minutes each side to brown.
Remove and set aside.
Over a medium heat add the onion and garlic to the pan over a medium heat until the onion is softening. Add a splash of water if needed.
Add the spices and cook for about 2 minutes then add in the drained chickpeas and the stock. Bring to the boil then turn down and add the chicken pieces, tucking into the mixture. Transfer to the oven (make sure your pot is oven proof) and cook for about 20 minutes until the chicken is cooked. Check the seasoning and adjust if needed then stir in some finely chopped parsley to serve.

Mackerel and Courgette Casserole

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I love mackerel especially simply cooked on a griddle pan our BBQ. This is a delicious combo with the courgette casserole and full of good fats, vitamins and flavour.

Mackerel with Courgette Casserole

Serves 4

Courgette Casserole
200g Yellow Courgette sliced thinly
200g Green Courgette sliced thinly
1 cooked red pepper from a jar deseeded and sliced
100ml Tomato passata
2 cloves of garlic peeled and mashed
2tbsp pesto
1tbsp olive oil

4 Mackerel Fillets, deboned and seasoned

Brush the bottom of an oven proof casserole dish with some oil and cover the bottom with half the courgette slices by overlapping in circles
Cover with the sliced red pepper
Season with salt and pepper
Pour over the tomato passata and cover with the rest of the courgette and season again
Dilute the pesto with the oil and brush over the top of the courgette
Bake at 180C for 30 minutes

After the casserole has been in the oven for 25 minutes, season the mackerel fillets, brush with a little oil and cook on a griddle pan or barbeq until done. Serve with the courgette casserole and some couscous if you want a little more substance.

Chickpeas and Squash

Chickpeas with Butternut Squash

A great vegetarian option and could be combined with rice instead of the squash for a variation on another night.

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1 butternut squash cut in half length ways
2 tins chickpeas drained
2tbsp rapeseed oil divided
1 medium white onion
1tbsp tomato puree
1tsp each nigella, cumin, coriander, turmeric, dried chilies
3 cardamom pods bruised to release their seeds
2 cloves of garlic peeled and mashed
4cm piece of ginger peeled and grated
1 tin coconut milk (you can use light if you like)
2 tbsp fresh herbs flat leaf parsley or coriander
A squeeze of lemon or lime

Oven at 180C
Sprinkle the squash with 1 tbsp of oil, season well and using a sharp knife, cut into it at intervals to ensure even cooking.
Bake for about 30 minutes until tender.
Meanwhile heat the oil over a medium heat, add the onion and cook until tender.
Add in the garlic, ginger and spices and cook for 5 minutes until the spices have lost that rawness.
If it seems to dry just add a splash of water.
Stir in the puree, the coconut milk and stir to combine.
Add the chickpeas and cook over a medium heat for about 10 minutes until the chickpeas are warm and the flavours are well developed.
Stir in 1 tbsp fresh herbs and a squeeze of lemon juice to finish.
Serve with the roasted butternut squash or with rice on its own if you prefer.

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