Vege Stuffed Peppers

Vege stuffed peppers using @thebodycoach recipe for inspiration. We loved these! 😍

Serves 2 plus enough for lunch the next day 🤣🙌

INGREDIENTS

3 peppers cut in half and deseeded

Olive oil

1 red onion, chopped

3 spring onions, chopped (save some for serving)

1/2 aubergine, cubed

1/2 courgette, cubed

Seasoning

1tsp ground cumin

1tsp smoked paprika

8 button mushrooms, quartered

1/2 220g bag Uncle Ben’s Quinoa Tomato and Basil rice

185g tin mixed beans, drained and rinsed

Half a 400g can chopped tomatoes

60g spinach

Grated cheddar cheese

1 avocado sliced

Chopped fresh coriander

METHOD

1) Put the pepper halves in an ovenproof dish, drizzle lightly with olive oil and cook at 200oC for 10 minutes.

2) In a frying pan, heat 2tbsp olive oil and gently fry all the vegetables except the spinach and mushrooms.

3) Season with salt, pepper and both spices.

4) Add the button mushrooms and rice and continue to fry.

5) Pour in the beans and tomatoes and heat through.

6) Add the spinach and stir through the rice until wilted.

7) Fill the peppers with the rice mixture, top with grated cheese and return to the oven for a further 10 minutes.

8) Serve sprinkled with coriander and spring onions, sliced avocados and any left over rice mixture.

Pasta Concoction

When I was a child, one of my favourite meals was my Mum’s Pasta Concoction. I always thought it sounded really intriguing and it was different every time! Basically she was using up what was left in her fridge and making a pasta sauce with it. The pasta was always tossed in the sauce and it was always delicious every time.

So in honour of my Mum, here is a Pasta Concoction that I made last night for tea. And I’m pleased to say my children enjoyed it just as much as I did all those years ago!

Serves 4

INGREDIENTS

50g curly kale, roughly chopped in processor

12 cherry tomatoes, halved

One onion, chopped

2 spring onions, chopped

2 tbsps red pesto

150g creme fraiche

80g prosciutto

300g spaghetti

Seasoning

1 tbsp olive oil

Parmesan

METHOD

1. Cook the spaghetti for 12 minutes.

2. While the pasta is cooking, fry the onions in the oil until soft.

3. Add the prosciutto and fry until crispy.

4. Lower the heat and add the kale and stir until wilted.

5. Next add the tomatoes and stir.

6. Drain the spaghetti, reserving a little of the pasta water.

7. Pour the spaghetti into the pan with the prosciutto etc and stir the pesto and creme fraiche through. Add a little of the pasta water to loosen the sauce if necessary.

8. Serve with grated parmesan.

Simple Potato Salad

I made this last week- it always goes down well with the kids. I found it was a bit of a timesaver too as I cooked the potatoes in the morning so I had less to prepare in the evening.

It’s just cooked new potatoes cut into quarters, red onion diced, snipped chives(from my herb pots!), mayonnaise and seasoning. Stir it all together. I had the leftovers in a salad for lunch the next day.

Peanut Chicken Noodles

Here’s my peanut chicken stir-fry, an adaption of Tom Kerridge recipe as I decided not to buy the chilli oil, rice wine vinegar, tahini, Sichuan peppercorns and peanuts- it was just going to be too expensive and also wasteful as I know many of these ingredients would have gathered dust in my cupboard! I used sesame seeds that I had in instead of the peanuts to garnish the stir-fry.

I invested in an @oxo good grips julienne peeler to get the carrot and cucumber thinly sliced- it was really easy to use. The cucumber was really nice to sprinkle on the stir-fry before eating, not something I’ve done before but I’ll definitely do it again.

Peanut chicken stir-fry

Serves 4

Peanut sauce

3 tbsp crunchy peanut butter

2 tbsp clear honey

3 tbsp soy sauce

1 tbsp sriracha sauce

2cm minced ginger

2 cloves garlic, crushed

3 tbsp water

660g udon noodles

2 tbsp sesame oil

3 chicken breasts, cut into strips

200g mange tout

2 carrots, cut into thin strips

4 spring onions, sliced at an angle

1 red pepper, thinly sliced

Garnish

1/4 cucumber, thinly sliced

Sesame seeds

1. Cook the noodles in boiling water for 2 minutes, then drain and put in cold water.

2. Mix all the peanut sauce ingredients together and set aside.

3. Heat the oil in a wok and add the chicken. Cook for 5 minutes on a high heat.

4. Add the carrots, mange tout, pepper and spring onion and fry for another 2 minutes.

5. Drain the noodles and add them to the wok together with the peanut sauce. Toss gently and heat through for a few minutes.

6. Serve with the cucumber and sesame seeds on top.