How to Roast a Garlic

How to roast a garlic

 

Cut the top off a garlic.  Drizzle olive oil over the top.  Wrap in foil.

Roast in oven for about an hour or until soft.

Catalan style Chicken dishes....

I think there is something so appealing about Mediterranean cooking, especially Chicken catalan style.  My favourites include Delia's Chicken Basque(http://www.deliaonline.com/recipes/main-ingredient/poultry-and-game/chicken/chicken-basque.html) which incorporates those ingredients that make this style delicious like olives, paprika and chorizo.  Also just doing a simple chicken casserole like the one I cooked last night ticks all the boxes.  As a friend commented 'it makes your house smell so welcoming'

Recipe

Ingredients
4 large skinless chicken thighs on the bone
olive oil for browning
1 red onion
2 red peppers
1 clove garlic
50g sliced chorizo sausage
600g pototoes suitable for casseroles cut into cubes
1/2 teaspoon paprika
1 can chopped tomatoes
2 cups chicken stock
1 glass wine
2 bayleaves
2 tablespoons tomato paste
handful olives
salt and pepper

Method
Brown the chicken in a pan and set aside.

Fry the onion, garlic, chorizo and red peppers until soft. 

Add the can of tomato, tomato paste and paprika and simmer for another minute.

In a casserole place the potatoes on the bottom, cover with the soft vegetables, top with chicken, and pour over the stock and wine.

Season with salt and pepper, scatter over the olives and add the bayleaves.

I then cooked this for 2-3 hours in a 170 degree oven until the potatoes were soft.  It would also work well in a slow cooker.

My thoughts on herbs....

The other night at book club conversation drifted to the topic of herbs, specifically dried mixed herbs.  My cousin announced that it's the only herb she uses, and she uses it on everything.  Whenever she's unsure of what to add to a dish, she whips out her jar of dried mixed herbs and sprinkles it over that days offerings.  Oh dear I thought to myself, but in the same token, good for her for consistenly using herbs in her cooking.

I definately do not have green fingers.  Every plant in my garden falls into the category of  'no maintenance'.  When I have attempted 'slight maintenance' or stupidly thought I might be up for 'high maintenance' the results have been catastrophic.  I do however think even the worst gardener in the world is capable of planting some hardy herbs in their garden.  Seriously people, it is not that difficult.  Fresh herbs as opposed to dried herbs can really make food taste great, especially winter casseroles and roasts.

Rosemary, Thyme and Oregano

In my garden, in a pot, positioned right next to my ranch slider door so that I don't even have to go out into the rain to get my herb supply, I have a variety of winter herbs.  Rosemary, thyme and Oregano.  The oregano I tried keeping in my kitchen, but it started suiciding on me, so I planted it along with it's friends outside, and it seems much improved, even though I never water these plants.  Living in New Zealand where it rains a lot, especially in Winter, I can get away with this.  These herbs are great in winter casseroles and stews, any meat sauces really and on home-made pizza.  Come on people, how hard could it possibly be?

In Summer I plant parsley and once again just let it do it's thing.  Basil is my goal for next Summer, my favourite herb to eat but with which I have had little success growing, but am determined to master.

The Bolognese that just keeps on giving...

Bolognese with Garlic Chickpeas and Spinach

Every week I try and make a vat of Bolognese as it's one sure fire way of getting vegetables into my fussy children.  I freeze if off into portions to make a multitude of meals from spag bol, mince and cheese pies, mincy rice, cottage pie, mince on toast etc.  Today I made a batch and fed the kids spaghetti bolognese.  I then fried up some chick peas in garlic, added some baby spinach leaves, and then some bolognaise to create a tasty gluten free dinner.   Served with a sprinkling of parmesan cheese and a green salad, all that was missing was a fat glass of wine.  I have decided to avoid alcohol until I can't stand it anymore to kick start the weight shift.


Bolognese Recipe

Ingredients
2 onions
2 cloves garlic
2 courgettes
2 carrots
1 tablespoon olive oil
1 kg lean beef mince
100g fat free chopped bacon bits
1 fat glass of red wine
2 400g cans chopped tomato
Worcestershire sauce
salt and pepper

Method

Put the onions, garlic, carrots and courgettes  into a food processor and whizz into a mush.

Heat the olive oil in a pan and add the vegetables and bacon, sauteeing for 10 minutes on a low heat.  Turn up the heat and add the mince, stirring until browned.  Add a few splashes of Worcestershire sauce during this browning process.  Add the wine, chopped tomatoes and season with salt and pepper.  Simmer for 2-3 hours until rich.  Sometimes I add a cup of milk to the bolognaise along with the wine just to make it even richer and luxurious, but it's not necessary.

And the next day...

This afternoon my children requested mince and cheese pies made in the little pie maker my son gave me for mothers day.  Honesly with left-over bolognese it takes all of 5 minutes to make these pies.  Firstly you need an electric pie maker.  These make nice little pies, a good size for children. 

You also need some reduced fat pre-rolled pastry, leftover bolognese and some low-fat cheese.

Cut the pastry with the rings that come with the pie maker, one large ring for the base, one small for the lid.

Place the pastry base in the pie maker, one for each pie.  Add a spoon of Bolognese to each pie, and top with some grated cheese.  Finally top with a pastry lid.  Close the lid of the pie maker, and leave for 5 minutes to cook.

And finally you have two tasty, but healthier than the pie shop pies enough to please the most fussy little and big eaters.  BTW The reduced fat pastry has 4 weight watchers pro points which is roughly the same as 2 slices of regular bread)  But not for me today, as I'm not eating wheat.

Tuna Beans and Greens

This is a great lunch, easy to prepare and a good lunch box snack for those working people (I am an occasional working woman, so on my work days I need good portable food I can prepare in minutes)  Going along with my theme of the week being high avoidance of sugar and wheat based carbs, this recipe is both filling and tasty without leaving you wanting for more.

Tuna Beans and Greens Recipe

Ingredients
1 400g can cannellini beans
1 can tuna
2 lemons
2 teaspoons of garlic oil
chopped cucumber
baby spinach leaves
chopped spring onions
parsley

Method
Drain the can of beans in a colander and rinse with water.  Put the beans and tuna in a mixing bowl.  Squeeze the lemons over the tuna beans and drizzle over olive oil.  Season with salt and pepper and mix together.  Add the salad vegetables and toss together.

I packed this into my lunchbox today with a sprinkling of sesame seeds on top.  Delicious.

What to have for Breakfast when you are not eating wheat or sugar...

No wheat or sugar for breakfast?  I find this rather challenging at the best of times.  Somehow sugary carbs are the easiest option to shovel down your gob when you've had a rubbish night sleep due to the nocturnal activities of your family.

So on Day 2 of my new regime(Day 1 started just before lunch), I find myself scratching my head wondering when I last didn't have sugary carbs for breakfast.  So this is going to be a challenge.  Although I'll probably get into a breakfast food groove for the week and stick with it.

So after a scratch through my store cupboard and fridge I assembled a bowl of fruit salad (half a can of fruit salad in fruit juice) along with some fresh mandarins a dollop of lite greek yoghurt a drizzle of honey, and some toasted sesame seeds.  Not bad... actually pretty good.  I think I will stick with this, varying the fruit according to what is in my fruit bowl.  On the weekend I might take a walk on the wild side and have some weight watchers chicken bacon with scrambled eggs or a nice omelette just to add some variety into the equation.

My go-to dinner when feeling heavy... Tofu Ramen

This is the meal I eat sometimes several times a week when I am feeling heavy.  It is very tasty, healthy and easy to make.  As I have decided to cut out wheat based carbs for the next 2 weeks, I am not including udon noodles in my bowl, but my partner will be enjoying them as per usual.

Tofu Ramen Recipe

Ingredients(for two)

1 block of tofu
1 teaspoon sesame oil

Broth Ingredients
3 cups of water
2 tablespoons soy sauce
2 teaspoons of sugar or sugar substitute
1 teaspoon ginger
3 teaspoons chicken stock powder

Veg Ingredients
4 slices mushrooms
10 snow peas
1.5 cups bean sprouts
1 big handful baby spinach leaves
1 spring onion

chilli oil
1 packet instant udon noodles

Method

First things first, chop the tofu into decent size chunks and fry until crispy in a non stick frying pan with the sesame oil.  If you are feeling like something more meaty, then some sliced seared rump steak, sliced cooked chicken breast or a handful of cooked prawns also work really well.

Prepare the broth my mixing all the ingredients in a saucepan and bringing to the boil.  Add the thinly sliced mushrooms and snow peas and simmer for a couple of minutes.  Add the bean sprouts and simmer for another minute before adding the baby spinach leaves and removing from the heat.

To assemble the dish, put half a pack of udon noodles in the bottom of each bowl.  Add half the broth to each bowl, and then top with crispy tofu.  I then sprinkle some chopped spring onions over the top before making is spicy with some chilli oil.  The chilli oil I prefer in Asian dishes is the one pictured above.  Very good in small quantities.