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Prosciutto wrapped baked eggs

(Recipe from Runners World)

Ingredients:

  • 12 eggs
  • 12 sheets prosciutto
  • 1 red pepper (diced)
  • A handful baby kale
  • salt & pepper

Prep:

  • Line a muffin tin with the prosciutto  sheets
  • add a little diced red pepper and baby kale onto the prosciutto
  • crack a single egg into each one
  • top with a little salt and pepper
  • bake at 375 degrees for 15 min

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Sausage, Shrimp & Kale Stew

Ingredients:

  • 1 red onion (diced)
  • 1 carrot (diced)
  • 2 sticks celery (diced)
  • 2-3 pre-cooked sausages (sliced)
  • 4 pieces pre-cooked bacon (chopped)
  • 1 tsp minced garlic
  • 1 tsp dried bail
  • 1 tsp red pepper flakes
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 can tinned tomatoes
  • 4C chicken stock
  • 1 can white beans
  • 4C kale (chopped)
  • 10 large pre-cooked shrimp
  • parmesan (grated to taste)
  • Olive Oil

Prep:

  • In a large pot heat the olive oil over a medium heat. Add the onion, celery and carrot and saute for 5 mins.
  • Add the sausages, bacon and garlic and saute until brown.
  • Next add the dried basil, red pepper flakes, salt & pepper and saute for 1 min.
  • Add the tinned tomatoes, chicken stock and white beans and simmer on a low heat for 20 mins.
  • Turn the heat off, add the kale & shrimp and leave covered with a lid for a further 3 mins.
  • Serve with grated parmesan cheese on.

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Brown Rice & Beans with Ginger & Lime

Below serves 3-4

  • 2 tbsp olive oil
  • medium onion (diced)
  • 1 cup brown rice
  • 1/4 C Parsley
  • 1tsp ground coriander
  • 1tsp cumin (heaped)
  • 1 14oz can black beans
  • 1 C chicken broth
  • 2 red chillies (diced)
  • 2 garlic cloves (finely chopped)
  • 1 tsbp grated fresh ginger
  • Zest & juice of 1 lime
  • 1 Avocado
  • 1/4 C crumbled feta
  • 1 14oz can tinned tomatoes (strained of juice)
  • Additional lime quarters (for serving)
  • Set the rice to cook in a rice cooker or pot
  • In a pot, over medium heat, add the onion & garlic, stir occasionally until softened, around 5 min
  • Add the ground coriander & cumin, stir for 1min
  • Add the beans, broth, chillies & tinned tomatoes, bring to boil & reduce to simmer for 10min
  • Mash beans down and stir in the grated ginger, lime juice & lime zest and let sit for another 1-2min
  • Serve rice with the beans & top with the parsley, avocado, lime quarters & crumbled feta on top.

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Thai Curry Noodle Soup with Garlic Shrimp

Adapted from a recipe by Heather Christo

Below serves 2

  • 2 garlic cloves, minced
  • Tiger Shrimp 10-12
  • 1 tbsp fresh ginger
  • 1 1/2 tbsp red curry paste
  • 2 tbsp oil
  • 2 C chicken broth
  • 1 1/2  C lite coconut milk
  • Fish sauce (dash)
  • Rice noodles (enough for 2!)
  • 6 white button mushrooms thinly sliced
  • 1 red pepper thinly sliced
  • Fresh cilantro
  • 3 green onions thinly sliced

 

  • Combine the ginger, curry paste & 1tbsp oil in a small bowl and mix well.
  • In a pot, heat the curry paste/ginger mix over medium heat, frying the paste gently for 1-2 minutes.
  • Add the chicken broth & lite coconut milk with the dash of fish sauce.
  • Add the mushrooms & red peppers, bring to the boil and reduce gently to simmer (for around 5 mins.)
  • While this is happening in a separate pan pour boiling water onto the dry noodles, let them soften, rinse well & set aside (portioned off into the 2 bowls.)
  • In a frying pan heat the garlic with the remaining 1tbsp oil over a medium heat, add the shrimp and cook till lightly pink, but not overcooked! (this can happen alongside the noodles)
  • Once cooked add the shrimp to the broth, remove from the heat and allow to stand for 1-2min.
  • Pour over the noodles in the bowl and garnish with the coriander & spring onion.

Prep & cooking time – less than 30 minutes total.

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Spicy Garlic Shrimp

Based on a recipe from RunnersWorld

  • 3/4 – 1lb shrimp
  • 2tbsp olive oil
  • 1tsp smoked paprika
  • 3 cloves garlic
  • 2 dried bay leaves
  • 2tbsp tomato paste
  • 1 can white beans
  • 1 large can tinned chopped tomatoes
  • handful chopped fresh basil
  • A few chipotle peppers (canned) add more if you want it spicier!

Heat a pan over medium heat. Add shrimp with 1 tablespoon oil and paprika (fry for 1-2mins). Add half the garlic in the last few seconds of cooking. Set aside in a bowl.

Return the pan to the heat; add 1 tablespoons oil, bay leaf, and remaining garlic. Cook till garlic is golden. Add tomatoes, chipotle peppers & tomato paste; cook till tomato mixture darkens. Add beans and simmer for 5 minutes. Stir in shrimp and basil, cook till heated through.

Serve with a baguette.

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Quinoa Salad – With a bit of a kick.

Quick & easy!

  • 3 C cooked Quinoa
  • 3 Carrots (peeled & diced)
  • 1 Zucchini (diced)
  • 1 Red Pepper (diced)
  • 1 can Black Beans (rinsed well)
  • 1/2 – 1 C chopped fresh Parsley
  • 2 – 4 tbsp minced Jalapeño ( I used ones out of a Jar)
  • juice of 2 Lemons.
  • 1/4C (or slightly less) Olive Oil
  • Salt (to taste)
  • 4 tsp Cajun Spice

First combine all the ingredients listed above into a large bowl and stir well (apart from the Quinoa, Olive Oil & Salt) .

Lastly add the Quinoa & Olive Oil into the same bowl, stir in well and then season to taste with Salt.

I’ve found this keeps OK in the fridge for up to 2 days without drying out too much as the Olive Oil helps keep things moist.

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Vegetarian Lasagna

Makes 8 portions. Can easily be made vegan by omitting the eggs & using only Vegan cheese

  • 2tbsp Olive Oil
  • 1 red onion – diced
  • 6 cloves garlic – minced
  • 1/4 tsp chilli flakes
  • 2 zucchinis – diced
  • 2 red peppers – diced
  • 5 large white button mushrooms – diced
  • 1 eggplant – diced
  • 2 bay leaves
  • 1/2 tsp each of thyme, oregano, salt & pepper
  • 1 can tinned chopped tomatoes
  • 1/4 cup each of fresh basil & parsley
  • 2 eggs (optional if you want to keep this recipe vegan)
  • 1/4 tsp nutmeg
  • 2 cups cheddar cheese (lactose free or vegan)
  • 3 cups mozzarella cheese (lactose free or vegan)
  • 1 cups manchego sheeps cheese (or vegan)
  • 15 brown rice lasagna sheets
  • Over a medium heat cook the Onion, Garlic & Chilli flakes ( 6 mins)
  • Add zucchini, red peppers, mushroom, eggplant, bay leaves, thyme, oregano, salt & pepper (10 mins)
  • Stir in the tomatoes, bring to the boil and reduce to simmer, stirring occasionally (30 mins)
  • Boil the pasta to within 2 mins of cooking time, drain and set aside in cold water.
  • In a bowl beat the eggs with the nutmeg. Add all the cheese apart from 1 cup of the mozzarella.
  • Arrange 1/3 of the lasagna sheets in the bottom of a 9″ x 13″ baking dish.
  • Add 1/3 of the vegetable sauce
  • Top with 1/3 of the remaining lasagna sheets
  • Add 1/2 the cheese
  • Add 1/3 of the vegetable sauce
  • Top with the remaining 1/3 lasagna sheets
  • Add the remaining 1/2 the cheese
  • Add the remaining 1/3 of the vegetable sauce
  • Sprinkle the remaining 1 cup of set aside mozzarella
  • Cover with foil bake at 375F (190C)  – (20 mins)
  • Uncover and bake – (25 mins)
  • Total prep & cooking time  1hr 45 mins