oliveoilandlemon

recipes for healthy living

Tag: family

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.

Turkey Meatballs in a Satay Sauce

Turkey Meatballs Coconut Satay Sauce and Greens

Full of flavour, easy to make, the satay dip is a real winner as it is or used in this sauce.

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Meatballs

Serves 6

600gr turkey mince

1 lemon grass bottom 2cm peeled and chopped very finely

2 cloves garlic peeled and crushed

1tbsp chilies in oil

2tbsp each of fresh mint and coriander chopped

Salt and pepper to season

Mix well, form into balls and set aside in a cool place while you make the sauce

Coconut Satay Sauce

1 veg stock cube made up to 300ml

1 400ml tin of coconut milk of choice

2 tbsp of satay dip from below

150g savoy cabbage washed, trimmed of central root and chopped

Add the stock and coconut milk to a pot and heat gently, add the satay and mix well to combine and dissolve the satay into the sauce,

Add the meatballs to the sauce, bring just to the boil and immediately turn down to medium and cook gently for about 12 minutes. Splash the sauce over the meatballs as they cook and after 6 minutes turn them over and add the chopped greens.

Serve with a portion of rice and if you like it hotter, with a finely chopped red chili on top.

I use a meat thermometer to check they are cooked but if you are ever worried, don’t be afraid to take one out and cut it in half to check.

Satay Dip

This is delicious as is or you can use some of it to make the coconut satay sauce. This will keep in the fridge happily for a few weeks.

 

1tsp oil

1 cooked red pepper chopped

1/2 small white onion

1 tbsp sesame oil

1 tsp chilies in oil

1tsp garlic puree or 1 clove peeled chopped and mashed

2tbsp each red wine vinegar and soy sauce

Juice of ½ lime

1tbsp honey

3 heaped tbsp peanut butter

 

Heat the oil, add the onion and cook until softening, about 5 minutes

Add the red pepper sesame oil, chili, garlic and cook for about 5 more minutes then add the rest of the ingredients, mix well to incorporate and cook over a low heat for about 10 minutes.

Blend then let cool and store in the fridge. Use in the Coconut Satay sauce or as a dipping sauce for chicken or turkey as you wish. Thin with some water if it gets very thick in the fridge.IMG_8506.jpg

Crunchy Almond Chicken with Beetroot and Yogurt

This is a quick easy family favourite and the almonds are a lovely alternative to breadcrumbs. Perfect with the beetroot and yogurt dip but what harm if the kids use a little ketchup instead 🙂

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Crunchy Almond Chicken with Beetroot and Yoghurt

Serves 4
4 chicken breasts off the bone, flattened
4 tbsp plain flour
2 eggs beaten
75g flaked almond

Oven at 180C
Spray a baking tray with a few sprays of oil
Tip flour onto a flat plate
Tip egg into a shallow bowl
Tip the flaked almonds onto a flat plate
Line them up flour egg almonds in that order
Season the chicken well,
With one hand dip the chicken into the flour, cover on both sides, then into the egg (both sides) then into the flaked almonds, pressing down well to cover the chicken .
Remove to the baking tray. Repeat for all 4 breasts. Spray the chicken with a few sprays of oil then bake until golden brown and cooked through about 15 minutes, Half way through, flip the chicken over.
(You could brown them on the pan in oil first and finish in the oven but I prefer this lower oil method)
Serve with some beetroot and Yoghurt dip and sweet potato chips.

Yoghurt and Beetroot dip
150gr cooked beetroot
1 clove of garlic peeled and mashed
1 tsp ground cumin
1 tbsp fresh chopped dill (optional if you don’t have it)
4 tbsp greek style natural yoghurt
1 tbsp chopped chilis in oil
Blend everything to a smooth puree and serve

Quinoa with Salmon and a Sesame Soy Vinaigrette

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Quinoa bowl with Mixed Veg Baked Salmon and a Sesame & Soy vinaigrette

I think that Quinoa is a but ho-hum until you load it up with veg and a great dressing. It is a perfect receptacle for flavour though so load it up with lots of your favourites along with loads of chopped fresh herbs for a delicious full of goodness lunch or dinner

Serves 4
100gr quinoa, rinsed and cooked according to instructions (this means 100g before cooking)
100gr chopped mixed peppers
100gr mixed beans & peas, cooked al dente
3 spring onions finely chopped
2 large tbsp each of fresh mint and coriander
4 cooked salmon darns

Combine the quinoa with all the veg and stir well to combine.
Just before serving stir the fresh herbs into it.
Divide across 4 bowls, top with salmon and drizzle the dressing over to serve

Sesame & Soy Vinaigrette Dressing
This is a great dressing to thrown on any salad lentils or the like. If you like a good but of heat you can up the chili content.
20ml soy sauce or tamari
20ml sesame oil
20ml rice wine vinegar
1 clove of garlic roughly chopped
1cm piece of ginger roughly chopped
2cm piece of red chili deseeded if you wish – roughly chopped
1 tbsp fresh chopped mint
1 large tbsp honey
75ml extra virgin olive oil or your favourite good quality oil of choice
Pepper to taste
Blend everything taste and season with pepper as needed

Peach Spelt and Almond Breakfast Muffins

Must lower sugar than the usual fair and no melted butter or oil this time, just some delicious butter milk. I love these paired with a bowl of my favourite Greek Style yoghurt.

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Peach Spelt and Almond Muffins

3 peaches stoned and sliced
3 tbsp water (optional see below)
1tbsp brown sugar (Optional see below)
If the peaches are not ripe, then toss with the water and sugar and roast at 180C for 10-15 minutes until tender.
If the peaches are ripe omit the water and sugar and set aside until needed

1 cup self raising flour
1 cup wholemeal spelt flour
½ cup almond flour / ground almonds/ almond meal
80g coconut palm sugar or light brown sugar
3tbsp poppy seeds
1 tsp ground ginger
1tsp mixed spice
1tsp baking powder
25g sliced almonds
2 eggs topped up to 320ml with buttermilk

Put all the dry ingredients except for the sliced almonds into a mixing bowl and whisk to combine.
Make a well in the centre and pour in the egg milk mixture.
Mix well until you have a smooth batter.
Add in 2/3’s of the peaches and mix well.
Pour into a well greased bun tin or paper muffin liners (makes about 10)
Cover with the rest of the sliced peaches
Bake for about 15 minutes if in the bun tin or about 20 mins if in muffin liners until a skewer comes out clean
Serve as is or with a delicious pot of yogurt of choice.

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