Food Photo of the Day ~ Zucchini Two Ways

 

I guess you could really say that this is zucchini pan-fried the same way, with two different coatings, sliced two different ways however to sum it up as two ways is simple and gets straight to the point. It comes down to preference when pan-frying zucchini and also how you want to finish the zucchini to serve. I like to drizzle with balsamic vinegar and a light sprinkle of bread crumbs and a sprinkling of parmesan cheese is also good. 

My first attempt, pictured above, are round slices, not too thin but not too thick either, salted on a cutting board to draw the moisture out, gently patted with a clean dry paper towel, tossed in flour, then beaten egg then bread crumbs. Used just enough oil to fry them and I found that the coating half heartily stuck. Still edible.  

My second attempt was different in how I sliced the zucchini, lengthwise, and what I coated the zucchini with although the preparation was similar... sliced, salted on both sides, gently patted dry. I tossed the elongated slices, again not too thin but not too thick, in flour and then cornmeal; added just enough oil to the pan, lightly adding more cornmeal on the slices as I gently fried them. I found this to be a bit better as the coating stuck more creating a thin semi crisp coating. A light drizzle with balsamic, no bread crumbs, was perfect. Pan-fried or grilled zucchini is a lovely side dish and whether you decide to coat or not, it still is delicious!

- JD 

Celtic Beef Stew

This savoury dish can easily and inexpensively be extended for more than one meal and a larger meal at that. Parsnips are a nice alternative to the turnips and add a more robust flavour to the stew. With this recipe you simply get the best of three worlds, one pan cooking, minimal effort and maximum hearty deliciousness.   

Celtic Beef Stew

-----------------------------------------------------------------------------------------

Serves 6

1 1/2 lb. stewing beef

1 large onion, peeled and chopped

2  large potatoes, chopped

3 large carrots, peeled and chopped

2 cups diced turnip

1 cup frozen chopped kale

4 to 5 cloves of garlic, peeled and crushed

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 can (approximately 796ml) tomato sauce

1/4 cup flour

2 cups water

2 1/4 cup beef stock

3 bay leaves 

Preheat oven to 350ºF. 

Combine all the ingredients into a large roasting pan. 

Bake for 3 hours. Serve with fresh chopped parsley and soda bread. 

Food Photo of the Day ~ Tofu Stirfry

 

Sometimes leftovers become lunch and whatever one can forage around to create the occasional a midday meal. No foraging here, although if there wasn't any leftover rice then the tofu stirfry would be added to mixed greens or draped across a piece of toast. At times it is the simple things that keep us going and the ability to not waste a morsel. Leftovers, at the best of times, can truly become something so unique you can not wait until the next round leftovers appear.  

Have a nice weekend and stay safe everyone! - JD 

Vegetarian Fried Rice

Even though I had to modify this recipe to suit my pantry, what the shop had on their shelf and what I had as leftovers; this is a great recipe for just that... using up leftovers whether it be rice, vegetables or meat. It also is a great way to offer flexibility to the week day meal. This delicious recipe is from Cyrus Todiwala, Chef of Café Spice Namasté and one of the Incredible Spice Men.  

• 
  
• Vegetarian Fried Rice - Cyrus Todiwala
• ---------------------------------------------------------------------------------
• 
  
• 3 tbsp sunflower oil
• 2 free-range eggs, beaten
• 3 spring onions, sliced on an angle
• ¼ green pepper, deseeded and thinly sliced
• ¼ red pepper, deseeded and thinly sliced
• ¼ yellow pepper, deseeded and thinly sliced
• ¼ orange pepper, deseeded and thinly sliced
• ½ carrot, peeled and shredded 
• 2–6 fine green beans, shredded
• 8–10 mushrooms, roughly chopped
• 2 tbsp frozen peas, defrosted
• 500g/1lb 2oz cold, cooked rice
• 2 tbsp light soy sauce or tamari, to taste
• salt and freshly ground black pepper

1. Heat the oil to smoking point in a large wok. Add the eggs and swirl with a ladle or spoon, break them up as they cook.

2. Add the spring onions and peppers and stir-fry for 1 minute. Add the remaining vegetables, season with salt and pepper, add stir-fry for a couple of minutes until they are softened, but still have some bite.

3. Add rice and stir-fry for a few minutes until the rice is piping hot. Season with soy sauce and serve.

Notes: I used sesame oil instead of sunflower oil. I used a bag of mixed fresh vegetables however using frozen is fine. 

Have a  great weekend everyone and stay safe!  - JD 

Kohlrabi

On our weekend market shop we found a vegetable called Kohlrabi or sometimes called the German turnip; although it is not considered a root vegetable. It is the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage and Gai lan. Kohlrabi can be eaten raw or cooked. When eaten raw it is slightly crunchy and has a mildly spicy taste, like a radish. Also they have been know to taste like broccoli stems but milder and sweeter. Which makes it good for salads and coleslaws. Some prefer to eat them drizzled with olive oil and a light sprinkling of sea salt. It is a good source of dietary fibre, Vitamin C, Vitamin B6, potassium, copper and magnese along with many other vitamins and minerals.

If you happen to stumble across Kohlrabi in your grocery shop I do recommend trying it.

Hope everyone had a great weekend! - JD 

Curry Vegetable Strudel

Maybe one would think that curried vegetables and sharp cheddar cheese would not go together however, to me, it does. Roll it up in filo pastry to create the perfect main or side dish, that is absolutely flavourful. An easy delicious savoury meal worth every bite. 

Curry Vegetable Strudel

---------------------------------------------------------------

1 onion, chopped

2 carrots, peeled and coarsely grated

1 courgette (zucchini), chopped

350g/12oz potatoes, chopped
1 can of corn, drained

5 tablespoons/2 1/2oz/65g, butter

2 teaspoons/10ml mild Curry paste

1/2 teaspoon dried thyme

2/3 cup/150ml/1/4 pint, water

salt and freshly ground black pepper

1 egg, beaten

2 tablespoons/30ml single cream

2 oz/50g Sharp Cheddar Cheese, grated

8 sheets of filo pastry

sesame seeds, for sprinkling

1. Fry the onion, carrots, courgette and potatoes in half the butter for 5 minutes until they are soft; add the corn, then add the curry paste and cook for a further minute.

2. Add the thyme, water and seasoning. Continue to cook gently, uncovered for another 10 minutes.

3. Allow the mixture to cool and mix in the egg, cream and cheese. Chill until ready to fill and roll.

4. Melt the remaining butter and lay out four sheets of filo pastry, slightly overlapping them to form a large rectangle. Brush with butter and fit the other sheets on top. Brush again.

5. Spoon the filling along one long edge, then roll up the pastry. Form it into a circle and brush again with the last of the butter. Sprinkle over the sesame seeds and set on a baking sheet.

6. Heat the oven to 375ºF/190ºC/Gas 5 then bake the strudel for about 25 minutes until golden brown. Allow to stand for 5 minutes or so before cutting.

Hope everyone has been having a lovely week. - JD 

My Vegetable Lentil Vindaloo

Who doesn't luv a good curry. And who doesn't like a catchy English football song. This vegetable lentil vindaloo is easy and will have you singing. With a few basic ingredients creating something spicy and comforting is just minutes away.  

Vegetable Lentil Vindaloo

-----------------------------------------

2 tablespoons coconut oil

1 onion, diced

1 clove garlic, crushed

1 package of 284 gram (10 oz) pre cut veggies (mixture of cauliflower, broccoli and carrot)

grated rind of 1 lemon 

1  796ml (28oz) tin of low sodium diced tomatoes 

1 540ml (15 fl oz) tin of low sodium lentils

1/4 cup of Patak's Vindaloo paste

1. Place the coconut oil in a large pan on medium to high heat. Once melted, add the onions and garlic. Sauté until the onions are semi soft... just about clear.

2. Then add the veggies and sauté for a bit longer. Once the veggies have changed colour and are still a bit firm add the grated lemon rind. Stir.

3. Add the tin of tomatoes. Stir to combine.

4. Add the vindaloo paste. Stir until combine.

5. Let simmer for a few minutes. Once it is bubbling about in the pan, add the lentils. Let simmer for about 5 minutes.

Remove from heat and serve with rice or naan bread.  

Notes: You may add the juice from the lemon however that will make the vindaloo quite tangy. So it depends on your tastes. You may also substitute the lemon rind or lime rind.  Tin tomatoes and tin lentils help however using fresh tomatoes and dried lentils may be more to ones liking. Adding a dollop of yoghurt on top according to individual taste is nice however once the vindaloo is done and removed from heat you may stir in 1 cup of yoghurt. I was going a bit light with the Vindaloo paste because not everyone likes it spicy. Adding 1/2 cup of Vindaloo paste will change the intensity greatly, again personal preference. There are probably other ingredients you may add like fresh cilantro and honey to ease some of the heat. What is great about this, is that as long as you have the basics you may play around with ingredients according to spiciness. 

It basically took about 30 minutes to make which is great for a weekday meal. Having pre cut veggies saves time. 

Hope everyone is enjoying their long weekend. - JW    

Need Some Green?

Say hello to our current house plant... parsley! I have been chopping the parsley up into salads, adding it to my cooking, and using it as a garnish. Parsley is a good source of antioxidants, folic acid, Vitamin C and Vitamin A. It certainly has been handy having this at arms length. During the winter a little green can go a long way! - JW  

Asparagus

Tall green stalks that resemble trees or the tall grass you would hold in your hand, asking a friend tree or a bush... knowing full well it was going to be a bush by pushing your thumb and finger up the shoot to shave all the little buds off.

I couldn't resist walking by the asparagus table at the market, it was piled high so the chances of actually missing it were very slim. I bought two fair sized bundles, that were crisp and delicious. Asparagus is a great source of vitamin B6, calcium, magnesium, zinc, fiber, vitamin C, vitamin E, protein, folic acid... the list goes on! There is white asparagus mostly grown in Northwestern Europe and green asparagus is the more popular and worldly known. 

My favourite way to serve it is to steam the asparagus, drizzle it with some olive oil and balsamic vinegar and then sprinkle some grated parmesan over top. You can replace the olive oil with butter. I also like it steamed with some freshly squeezed lemon juice over top. Simple and delicious! -JW