Spiralized Zucchini and Yellow Squash with Slightly Spicy Sauce (serves 4 as a side dish)
Spiralized veg. seem popular at the moment (and if you don’t have a tool for making them, you can buy them pre-prepared or just feed your zucchini/courgettes through the appropriate bit in your food processor). The really yummy thing about this recipe is the sauce. This is the first time I have used almond butter in a recipe. Almond butter, garlic, veg. broth/stock, curry powder and soy sauce make the most delicious sauce.
1 tbsp. extra virgin olive oil, seasoned with salt and freshly ground black pepper
8 oz. zucchini/courgettes – spiralized
8 oz. yellow squash – spiralized
1 large clove garlic – grated
1/2 cup veg. broth/stock
1 tbsp. almond butter (could also use peanut butter)
1 – 2 tsp. curry powder (according to taste)
2 tbsp. soy sauce (I use Tamari gluten free, reduced sodium brand)
Place seasoned olive oil in skillet/frying pan and when hot add spiralized veg. and cook for a minute or two.
Add grated garlic and stir well so it mixes in.
Combine broth, almond butter, curry powder and soy sauce in a bowl and whisk until fairly smooth.
Pour into skillet and stir.
Place lid on skillet and cook for 5 minutes.
Roasted Cauliflower and Tomatoes Tossed in Mustard Oil (serves 4)
Never had this combo before but thought the 2 veg. might go well together as a good side dish or as vegetarian meal. There is something about roasted veg. that really appeals and many veg. respond well to roasting. If you want to make the dish more substantial add some boiled new potatoes, cut into small pieces.
Take 1 cauliflower and cut into smallish florets.
Take a dry pint (551 ml) of baby tomatoes
Combine in a roasting dish, season with salt and freshly ground black pepper and toss with 2 tbsp. extra virgin olive oil.
Roast for 30 mins until cauliflower florets are a little browned and tomatoes are bursting their skins.
Squish tomatoes a little so juices come out.
Mix 1 tbsp. Dijon mustard with 1 tbsp. extra virgin olive oil, pour over veg. and mix together well.
Best Chicken Ever
I have used this recipe many, many times and mentioned it in my blog but it deserves its own mention as it so good and so tender and so absolutely easy and versatile. I eat it hot or cold or freeze it for popping into salads. Freeze juices too – separately – for adding to soups stews or as a gravy. Always cook my chicken like this now and it impressed my mother – the great cook – when she came out of hospital recently.
Take a chicken breast or two.
Place on a piece of aluminum/tin foil.
Sprinkle with salt and freshly ground black pepper.
Pour over juice of half a lemon.
Add 2 tbsp. extra virgin olive oil.
Wrap chicken in the foil.
Cook for around 30 minutes.
Eat with the juices spooned over when hot (great with quinoa) or let chicken go cold and chop into bite-sized pieces and mix into a salad – using the juices as dressing.
End of Summer Salad (serves 4)
Fresh corn on the cob is a sign of summer to me and I found some pale yellow corn cobs yesterday and made a tasty salad combining it with red onion, lime juice, fresh cilantro/coriander, chicken poached in lemon juice and olive oil (and I added those juices to the salad too) and red pepper flakes (to offset the sweetness of the corn). Omit chicken and you have a nice vegetarian/vegan salad.
2 x chicken breasts (poached in aluminum/tin foil with juice of 1/2 lemon and 2 tbsp. extra virgin olive oil for 30 mins)
4 x corn on the cob
1/2 red onion – finely chopped
2 tbsp. cilantro/coriander – finely chopped
Juice of 1 lime
Red pepper flakes (according to taste)
Cut poached chicken into small pieces and reserve juices.
Boil corn until just cooked and cut off from cob
Place chicken, chicken juices, corn, red onion, cilantro, coriander, lime juice and red pepper flakes in a bowl, season with salt and freshly ground black pepper and mix well together.