Chicken with Peppers (Serves 4)

Chicken with Peppers (serves 4)

Sausages with peppers is a traditional Italian dish, I believe, and I love it but it can sometimes it can be a little greasy from the fat in the sausages. With that in mind, I took the delicious, farm-ground chicken I get from Bob Farriss of Farriss Farms and cooked it up with onions, garlic and peppers (mix of red, yellow and orange) moistened with a bit of stock (this time I had some home made chicken jus that I had frozen but otherwise would have used veg. broth/stock). I will now only use chicken or beef broth if I make it from organic animals, but that is me. I am serving this with baked potatoes.

1 tbsp. extra virgin olive oil seasoned with salt and freshly ground pepper

1/2 a large onion – finely chopped

2 garlic cloves – finely chopped

1 pound ground/minced chicken

1/2 a red, yellow and orange pepper – chopped into small pieces

1/2 cup or so of veg. broth/stock or homemade chicken

Place seasoned oil in a skillet/frying pan and when sizzling add onion and garlic, turn down heat and let soften.

Add rest of ingredients, bring to boil and simmer for 20 minutes.

Dippy Eggs with Avocado ‘Soldiers’

Dippy Eggs with Avocado Soldiers

Loved dipping brown toast into eggs at breakfast back in the day and there was maybe some marmite involved too! (no idea why pieces of toast were called ‘soldiers’) This is a great way to start you day and incredibly healthy. My eggs come from the Farmer’s Market and are sometimes only 3 days away from the hen house. Boil your eggs how you like it – it is a precise subject and varies with stove top heat etc. so I’ll stay out of this. Take a nice ripe avocado – not too ripe – and cut it into slices that can fit into your egg. The dip away!

Jo’s Chicken Patties (makes 12)

Jo’s Chicken Patties (makes 12)

Bought some ground chicken/minced chicken from my organic butcher as it was his new item and then wondered what to do with it. Had a think (out walking the dog) and a really original recipe popped into my head. I mixed the ground chicken with onion, garlic and parsley and then added a mixture of Dijon mustard and Lingonberries (Wild Natural Lingonberries by Felix brand – available in Publix and Food Emporium or online in the UK). Lingonberries are a Swedish delicacy and are sort of the equivalent to cranberry sauce or red currant jelly. I first came across it at my local deli and the owner was Danish. Basically you just mixall ingredients together in a bowl and then place a tablespoon or so in a muffin tin/bun tin (I use a silicone one and it is beautifully non-stick)

1 tbsp. extra virgin olive oil (for greasing muffin tin)

1 pound ground chicken

1/2 large onion – finely chopped

1 large clove of garlic – finely chopped

2 tbsp. parsley – finely chopped

2 tbsp. lingonberries

1 tbsp. Dijon mustard

Place chicken, onion, garlic and parsley in a bowl.

Mix mustard and lingonberries together in a separate bowl.

Add mustard mixture to chicken mixture and mix well.

Place a tbsp. of chicken mixture into each greased muffin mould.

Cook for 30 minutes.

Celery and Pea Soup with a Dollop of Mustard (serves 4)

Celery and Pea Soup with a Dollop of Mustard (serves 4)

Due to a large packet of frozen peas being neglected and hence thawing out I have been scrambling to use them up, hence this soup. I love peas but they are sweet (which is why I like pea and ham soup) which is why I added some mustard and this solved the ‘sweet’ problem. I still have half a packet of peas left so watch this space!

1 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper

1/2 a large onion – chopped

1 large garlic clove – chopped

1 head of celery – chopped

2 cups of frozen peas

3 cups of veg. broth/stock

1 tbsp. Dijon mustard

Heat seasoned olive oil in a cast iron casserole dish and when sizzling add onions and garlic and cook for a few minutes until onion is a little softened.

Then add celery, peas and veg. broth/stock, bring to boil and simmer for 20 minutes.

Puree in food processor along with mustard.

Indian Cabbage and Peas (serves 4)

Indian Cabbage and Peas (serves 4)

Encountered this at an all-you-can-eat Indian Buffet the other day. Very nice, so have been busy with my spices this morning. Apartment smelling very aromatic! Not having a pestle and mortar any more, I made do with a rolling pin to crush the coriander seeds.

1 tbsp. extra virgin olive oil, seasoned with salt

1 x bunch of scallions/spring onions – finely chopped

1 teasp. cumin

1 teasp. curry powder

1/2 teasp. coriander seeds – crushed

1/2 teasp. garam masala

1/4 teasp. cardamom

1/2 cabbage – shredded

1 cup of peas

1 cup veg. broth/stock

Heat oil in a skillet/frying pan and when sizzling add scallions/spring onions and all spices and cook for a couple of minutes.

Turn heat down a little and add cabbage, peas and broth/stock.

Turn cabbage and peas to coat with oil and spices.

Cover with a lid and cook for 10 minutes, stirring a few times.

Pear, Walnut, Apple, Fennel and Celery Salad with Yuzu Honey Mustard Dressing (serves 4)

Pear, Walnut, Apple, Fennel and Celery Salad (serves 4)

Remember the day when Waldorf Salad was frequently on the menu? It really had to be the only choice before I would eat it. Now I am older and wiser I kind of like the idea, but now it is not on the menu! So, here is my Waldorf Salad inspired salad. Has loads of goodness, crunch and the dressing is really good too (made with raw honey, Dijon mustard and Yuzu juice). Get my raw honey at Bee Unique here in West Palm Beach – http://www.worldsfinestrawhoney.com – they ship it too. Yuzu juice is available online in the US at  https://shopping.miewllc.com/p-1-yuzu-juice.aspx and at Waitrose in the UK – a little goes a long way. Also Yuzu juice prevents apples and pears from going brown.

Cut up 1 pear, 1 apple, 1/2 bulb of fennel, 2 sticks of celery into small pieces.

Sprinkle over 2 tbsp. chopped walnuts

Toss with dressing made from 1 tbsp. honey, 2 tbsp. olive oil and 1/2 tsp. Yuzu juice

Sweet Potato, Spinach and Passata Platter (serves 2 – 4)

Sweet Potato, Spinach and Passata Platter (serves 2 – 4)

I was initially trying to make sweet potato rosti but in the process discovered that the properties of potatoes and sweet potatoes are different – the sweet potato didn’t stick together well. So, waste not want not, I just sautéed the sweet potato till it was nice and browned. The spinach was sautéed (though just in it’s own water from rinsing) with garlic. To serve, I put the sweet potato on a plate and spread it out to make a circle. Spinach was placed on top. Passata (crushed tomatoes) was heated through and poured over. Serves 2 – 4 depending on whether it is a vegetarian meal or a side dish.

2 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper

1 large sweet potato – shredded in food processor

5 oz. baby spinach – rinsed

1 clove garlic – finely chopped

1 cup passata

Heat olive oil in skillet and when sizzling add sweet potato.

Turn heat down and keep turning sweet potato over until cooked and browned – about 15 minutes.

Place rinsed spinach and garlic in a small skillet with a glass lid and cook until wilted and all water evaporated.

Place passata in a saucepan and heat through.

Assemble as described in above paragraph.