oliveoilandlemon

recipes for healthy living

Tag: quick

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 🙂

IMG_8030-1.jpg

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

Spiced Lentils, Potatoes and Fish

Spiced Lentils Potatoes and Fish

IMG_7158-1

This is such an easy dish and you can omit the fish & chorizo if you would like a completely vegetarian meal. Gently spiced, crispy fish, the goodness of lentils, tomatoes and the spices –  a meal the whole family will like. This is spiced with Panch phoran which is a mix of fennel, fenugreek, coriander cumin and nigella. If you can not find this, make up your own using 1 tsp of each.

Serves 4

2 tbsp panch phoran spice mix

1 tsp each of sweet and smoky paprika

2 tbsp oil divided

1 medium onion sliced

50g chorizo sliced

1 tbsp tomato puree

250gr lentils of choice, soaked and drained

1 vegetable sock cube make up in 200ml hot water

½ tin chopped tomatoes

12 baby potatoes, cleaned chopped into 2cm slices parboiled

4 portions of fish of choice, pin-boned

2 tbsp fresh chopped coriander

Method

In a dry pan toast the panch phoran until it starts to release aromas

Tip into spice grinder ( or do by hand) and blend

Stir in the paprika

Heat the oil in a large deep pan or cooking pot and add the onion and chorizo and cook over a low heat until soft.

Tip in the spice mix and stir well and cook for a minute.

Add the tomato puree stir well to combine followed by the tinned tomatoes and lentils.

Cook for about 20 minutes until the lentils are nearly done, then add the potatoes, stir well to cover and complete the cooking about 5-8 minutes. Just as done, stir in 2 tbsp chopped coriander,

Meanwhile heat the oil and on a hot pan cook the fish until done.

Keep warm while you serve the lentils topped with a piece of fish.

 

 

My 10 Minute Pear Crumble

IMG_2884

IMG_1124

IMG_1125

Despite having Friday off each week it’s still a busy weekend playing catchup with each other, food shopping, cleaning and all the usual things every family does. This weekend I was looking forward to some vintage shopping at the fabulous shutterbug of Kilkenny, which had decamped to Dublin for its kilo sale…yep, fill your bag with great vintage finds, weight it and pay by the kilo….amazing. My sister and I enjoyed a few hours of rummaging followed by a coffee to compare our great buys. Rushing home to get dinner on meant I needed a quick and easy dessert and this one is just perfect.

10 minute bake crumble – just add any poached fruit, bake the topping separately. While the topping is in the oven you can have the fruit poaching, serve with cream or ice cream, simply a doddle to prepare and delicious.
Enjoy x

Oven at 170C

10 Minute Bake Crumble – Serves 4-6

5oz Gluten Free white flour
4oz Porridge Oats
8oz cold diced Butter
2oz Coconut palm sugar
1/4 tsp salt

Place everything into the mixing bowl and with the paddle mix, work at a low speed until the butter resembles pea size pieces.
Tip on to a flat baking tray which has been lined with parchment paper
Bake for 10 minutes until golden brown and crunchy

Poached Pears
1 pear per person, peeled cored and halved
enough water to just cover
1 vanilla pod split or 1 tsp vanilla extract

Place pears into a pot, cover with the water, add the vanilla pod or vanilla extract
Cover with a parchment circle which has the center cut out of it
Poach on a medium heat for about 10 minutes until they are lovely and tender
When the crumble topping is ready serve 1 pear per person topped with crumble

Bean & Chorizo Casserole

One pot meals always get my vote, especially after a long busy day at work. We want to eat well but don’t want to have to spend ages over the cooker before it is ready. Mr Fitness comes in very hungry after his evening sessions with clients and it’s nice to be able to sit down over a meal and chat about the day and just relax, not spend ages getting food ready.
We were lucky enough to get a load of chorizo recently, direct from Spain and having had a lovely meal in seven social where they had a really tasty bean and chorizo dish I instantly knew what to cook for dinner. Presoaked tins of beans are perfect for this – I always have a selection in the press for midweek suppers.

1 tin (400gr) butter beans
1 red onion sliced
2 cloves garlic peeled and mashed
1 piece of chorizo about 5″ sliced thinly
1 tsp of sweet paprika
200ml passata mixed with 100ml water
olive oil
Salt and Pepper

Heat the oil and gently fry the onion and garlic until softening about 5 minutes
Add the corizo and cook over a medium heat until it starts to release its lovely oils and smells
Stir in the paprika and tip in the passata and water and stir to combine. As an alternative you can whizz up a tin of tomatoes and use this.
Season and bring it to the boil and turn down to medium and simmer the dish until the sauce is thickening nicely and the beans are ready. Taste and adjust the seasoning including a teaspoon of sugar to bring out the flavours of the tomato sauce.
Serve as is or I cooked some chicken on a griddle pan and served on top of the dish. A lovely glass of red wine was my other accompaniment!. crusty bread can be great too as long as it’s just the 1 slice!…Enjoy!

%d bloggers like this: