I had a bit of an experimental night last night but it worked out to be really yummy.
I had a jar of napolitana pasta sauce left over from the night before as I had used a little for the pizza I made.
So in a saucepan I fried up in a little butter one onion and some fairly small cut broccoli peices,
I cooked it for about 5 or so min with the lid on to soften.
then I added some sundried tomatoes choped in small peices and a whole heap of katamata olives I also added about a teaspoon of the olive oil the sundried tomatoes had been marinaded in.
I put in about a teaspoon of garlic ( the one in the tube from woolies fruit and veg section )
I then added the rest of the jar of the napolatana sauce and cooked for a few more minutes
and served with spaghetti.
it was really yummy and worked out so well I will most deffinately be making it again.
and I thought that if you had alot of people to feed you could easily make this go a long way with out breaking the budget.
2 tbsp sunflower oil
2 tsp ground coriander
1/2 tsp curry powder
1/4 tsp turmeric
2.5 cm piece of fresh root ginger - peeled and grated (and is optional)
1 large onion, chopped
2 garlic cloves, crushed
1 small cauliflower, cut into florets
2 potatoes, cut into chunks
2 large carrots, sliced
200 ml coconut milk
1 green capsicum, cored, seeded, and cut into chunks
1 fresh green chilli, cored, seeded, and finely chopped
1 400g can chopped tomatoes
salt and black pepper
juice of 1/2 lemon
fresh coriander leaves to garnish
Instructions
1) Heat the oil in a large saucepan, add the coriander, chilli powder, and turmeric, and cook, stirring constantly, for 1 minute. Add the ginger, onion, and garlic, and cook, stirring, for 3-5 minutes until the onion is softened but not coloured.
2) Add the cauliflower, potatoes, and carrots to the pan, and stir well to coat in the spices, Cook, stirring occasionally, for 5 minutes.
3) Add the green capsicum, chilli, tomatoes, and coconut milk to the pan with salt and pepper to taste. Stir well.
4) Bring to a boil. Cover and simmer gently for 25-30 minutes until vegies are just tender. Stir in the lemon juice. Serve at once, garnished with the coriander. Serve with basmati rice and beautiful naan bread. ENJOY!!
Utensils
Large saucepan, Cutting board, Cutting knife, wooden spoon
1. Coat pan with cooking spray, heat and add onion. Cook, stirring until softened. Stir in garlic, ginger, chilli, coriander, cumin, turmeric, curry powder. Stir for 30 seconds.
2. Add the pumpkin and stock. Simmer, covered for around 15 minutes or until pumpkin is tender. Stir in spinach and fresh coriander. Cook until spinach has just wilted.
3. Just before serving, over rice, sprinkle with almonds if wanted.
This started as a WW recipe, but it is still 0 points except for the rice!!
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Vegetarian Burritos
Makes 6
Ingredients
Burrito kit
1/2 onion sliced
1 tsp crushed garlic
1 capsicum diced
1 small can corn kernels, drained
1 zucchini diced
1 can of red kidney beans, drained
1 can refried beans
grated cheese
sour cream
Method
Coat a pot or pan with cooking spray (or use oil if preferred). Fry onion, garlic and capsicum until the onion is golden. Add the zucchini, corn and red kidney beans. Fry for a few minutes and then add the burrito seasoning and water then leave to simmer for 10 minutes.
Heat the refried beans in the microwave then paste on to the burrito, top with vegie mixture then some cheese. Roll the burrito up then place under a grill or onto a sandwich press. Or you can skip this part.
Top with salsa and sour cream.
Basically it's the same as regular burritos except you're substituting mince for diced vegies.
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Potato and Red Pepper Frittata
Ingredients
Serves 3-4
450g small new potatoes
6 eggs
30ml/2 tbsp chopped fresh mint
30ml/2 tbsp olive oil
1 onion, chopped
2 garlic gloves, crushed
2 red peppers, seeded and roughly chopped
salt and black pepper
mint sprigs, to garnish
1. Scrub potatoes, then cook in a pan of boiling salted water until just tender. Drain the potatoes, leave to cool slightly, then cut into thick slices.
2. Whisk together the eggs, mint and seasoning in a bowl, then set aside. Heat the oil in a large frying pan.
3. Add the onion, garlic, peppers and potatoes to the pan and cook, stirring, for 5 minutes.
4. Pour the egg mixture over the vegetables and stir gently.
5. Push the mixture into the centre of the pan as it cooks to allow the liquid egg to run on to the base.
6. Once the egg mixture is lightly set, place the pan under a hot grill for 2-3 minutes, until golden brown. Serve hot or cold, cut into wedges and garnished with sprigs of mint.
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Chickpea curry
2 x 400g cans chickpeas
400ml vegetable stock
300g onions finely chopped
2 ½ teaspoons salt
1 green chilli, chopped
1 tbsp grated ginger
60ml lemon juice
90ml oil
225g tomatoes, chopped (or 1 tin)
1 tbsp ground coriander seeds
1 tbsp cumin seeds
½ tsp ground turmeric
2 tsp garam masala
¼ tsp cayenne pepper
Put 2 tbsp chopped onions, ½ teaspoon salt, green chilli, ginger and lemon juice in a ramekin and put aside.
Heat oil in a large deep frying pan. Add onions and fry in medium heat for 8 minutes till onions brown. Add tomatoes and cook 5 minutes. Add coriander, cumin and turmeric and stir for 30 seconds, then add drained rinsed chickpeas. Add 400ml vegetable stock, and remaining ingredients (garam masala and cayenne pepper). Reduce heat to low, add a lid and simmer for 20 minutes.
Just before serving add the raw onion mix from the ramekin and stir in.
Can be served with rice.
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Curried Pumpkin Soup
1.5kg butternut pumpkin
2 onions
2 cloves of garlic
1 tablespoon of curry powder
1 litre of vegie stock
1/2 cup coconut cream
Cut pumpkin into cubes. Heat oil in large saucepan and fry onion and garlic. Add curry powder and cook for another 30 seconds. Add pumpkin and stock. Simmer for around 20-25 minutes. Allow to cool slightly and puree. Stir through coconut cream if desired and serve.
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