Chickpea Tikka Masala

 

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Chickpea Tikka Masala

Serves 8

2 tablespoons coconut oil
1 large onion, finely chopped
2 garlic cloves – crushed
1 x 2-inch piece of ginger, finely chopped in to a paste
1 tablespoon Garam Masala
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric
½ teaspoon cayenne pepper
3 tins of chickpeas, drained and rinsed
2 tins of chopped tomatoes (or pasata if you prefer)
1 can full fat coconut milk
1 teaspoon arrowroot powder
Salt to taste
Fresh chopped coriander

Directions

Heat oil in a large saucepan over medium-high heat. Add onions, a pinch of salt, and sautè until clear, about 6 minutes stirring every now and then. Add garlic and sautè for 1 more minute.
Add ginger and spices and sauté until fragrant, about 30 seconds.
Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes.
Stir in coconut milk and simmer for 5 more minutes.
In a small bowl whisk arrowroot with 2 tablespoons of water. Stir in the chickpea mixture and cook for 5 more minutes or until the gravy has thickened.
Take a taste and adjust seasoning if needed.
Remove from the heat, sprinkle with chopped fresh cilantro and serve with basmati rice & my 3 ingredient naan bread 

Munch up 🙂

 

Chicken and Broccoli Bake

Chicken and Broccoli Bake - no cream

Chicken and Broccoli Bake – no cream

Chicken and Broccoli Bake has been a firm favorite in our house for YEARS! There was a coffee shop in town that used to make a wicked one when we were younger, it was called The Country Kitchen and it closed a good few years ago now unfortunately, but I started cooking this recipe trying to recreate the flavors in theirs. I have now got it perfected, which is not to say I do it the same way each time as I like to change the topping now and again. For a gluten-free version substitute the wholemeal breadcrumbs in the topping for gluten-free breadcrumbs.

Serves 2 (in individual dishes)

Ingredients

  • Two chicken breasts – trimmed and cut in to large cubes
  • 120g Broccoli florets
  • 1 onion – diced
  • Large splash of white wine (150ml)
  • 1 Tbsp Flora Light (or any other butter you prefer)
  • 1 Tbsp of rice flour
  • 200ml of skimmed milk
  • 50g Mature Cheddar – grated
  • 1/2 tsp ground nutmeg
  • Olive oil
  • 1/2 tsp garlic powder /  crushed garlic clove
  • 6 basil leaves torn
  • 1 slice of nimble bread (any wholemeal slice will do)

Instructions

  1. Pre-heat Oven to 200’c
  2. Poach your chicken breast cubes in water or stock until cooked
  3. Make your white wine sauce by frying your onion in olive oil until soft then add the garlic. Add the wine and let it reduce by half then add the butter, flour and milk at once and whisk until smooth. Add 20g of the grated cheddar and the nutmeg to the sauce and season with sea salt and pepper to taste
  4. Place the chicken cubes in the dish you are making the bake in, if using individual dishes split in half. Do the same with the Broccoli. Add the basil to the bechamel sauce then pour over the chicken and broccoli.
  5. Toast the slice of bread and then make in to breadcrumbs in food processor
  6. Sprinkle on to the bake and cook for 10 minutes in the oven. Remove and add the remainder of the grated cheese and cook for a further 20 minutes.
  7. Serve with homemade chunky chips or a tossed salad
Chicken and broccoli bake mmm

Chicken and broccoli bake mmm

I have a few other toppings I use and will get them up as soon as I have some photos

What is your favorite bake or pie recipe?

Whats your preferred topping?

Mighty Gluten Free Moussaka

I just LOVE Moussaka, its so tasty and you can add loads of vegetables to the mince or omit the mince and just use vegetables for a vegetarian option, diced mushrooms would work well. This recipe serves 4 with a nice salad and maybe some homemade wedges for the very hungry!

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Mince Filling

  • 2 Medium Aubergines (eggplants) Sliced to 1/4 inch slices
  • Olive oil / Spray Oil
  • 450 g lean Steak Mince (you can use lamb mince if you prefer)
  • 2 Medium Onions, peeled and diced
  • 3 Garlic Cloves
  • 1 Courgette (Zucchini)  diced
  • 400g can Tinned Tomatoes (whizzed up) or Passata
  • 1 Tsp of dried Oregano
  • 1 Tsp Sea salt
  • Fresh Basil leaves 8
  • 1 Red Pepper Diced
  • Tbsp Tomato Puree
  • Freshly ground black pepper (or to taste)

Preheat the oven to 180c / 350f Put the grill (broiler) on to hot

Spray the baking dish you are going to be cooking in the Moussaka in with spray oil. A square or rectangle dish is usually best

Spray a baking sheet with spray oil and add the aubergines (eggplant) spray each side with oil and season with salt and black pepper, cook until both sides are browned.

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Heat a pan and add the steak mince, cook until browned. Put the mince in to a colander to drain the fat off.

Heat the olive oil or spray oil in the pan and add your onions, courgettes and peppers.

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Cook until soft then add the garlic, cook for a few minutes. Put the steak mince back in along with the oregano, tomato puree and tinned tomatoes.

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Let this cook for half an hour. Take off the heat and add the torn fresh Basil leaves

White Sauce

  • 2 Tbsp butter (I use Flora Light)
  • 2 Tbsp Rice flour
  • 1/4 cup/30g Grated Parmesan
  • 1/4 Cup/30g Low fat Mozzarella (I grated it)

I use the all in one method for the while sauce. Add the butter, flour and milk to a pan and heat whisking all the time. You will get a smooth white sauce. Add half the cheese, keeping the rest for the top.

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Place a half the aubergines on the bottom of your casserole dish top with half the mince mixture.

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Repeat and top with the cheese sauce and the rest of the cheese

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Bake in the oven for 45 minutes until golden and bubbling

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Do you LOVE Moussaka?

Has anyone every had Moussaka in Greece?

Wednesday 9th October WIAW #2


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Its starting to feel a lot cooler here in Ireland today, winter is definitely on its way! That means stews, casseroles, pies and good gut warming dishes for the foreseeable future.

So today is my second What I ate Wednesday courtesy of Jenn at Peas and Crayons and I have to say I am enjoying it!

Breakfast:

Easy oats with Skimmed milk cooked in the microwave, great for this chilly morning brrr and two cups of tea with skimmed milk

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Lunch:

Homemade Soup with left over veggies from a roast dinner last week (I froze them once cooled) Great way of using leftover veggies 🙂

Yummy Homemade veggie soup

Dinner:

Homemade Chicken burgers with oozing brie centre, mine are gluten free as I had a lettuce ‘bun’ himself had the flour bun. I served these with baked potato, mixed salads and some homemade spicy salsa. The recipe will be up in the morning as my sister is coming over to practice facials etc on me for her beauty course – its a hard life! haha 😀

Lettuce bun gluten free chicken burger

   Lettuce bun gluten free chicken burger

 

 

Chicken Burger in Wholemeal Bap

Chicken Burger in Wholemeal Bap

Drinks:

1.5litres of still water
Glass of vino with dinner

Snacks:

Nature valley Oat bar

Natural Valley

 

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Gluten Free Fish Pie with Cauliflower Top

Fish Pie

Gluten Free Fish Pie

This is very easy to put together…The topping is Cauliflower. The white sauce is made with rice flour but you could substitute this with corn flour. Its a very economical dish as the ingredients below made four pies, two of which are in my freezer ready for a day I don’t have time to cook 😉 I put raw onions on top of the fish mixture as I love the bite it gives the dish when cooked. Enjoy 😉

Ingredients:

  • 1 Salmon Fillet – cut in to bitesize chunks
  • 1 Smoked Coley – Fillet cut in to bitesize chunks
  • 1 Hake Fillet – cut in to bitesize chunks
  • 2 Onions – sliced
  • 1 Tbsp Olive oil
  • 1 and half heads of Cauliflower (large heads) broke in to florets
  • 150ml White Wine
  • 400ml of Skimmed Milk
  • 50g Butter (I used Flora Light)
  • 50g Rice Flour
  • Dijon Mustard to taste
  • 10g Dill (I use freeze dried dill but you can use fresh)
  • Handful of chopped Fresh Parsley
  • 20g Parmesan
  • Handful of Gluten Free Breadcrumbs
  • 60g Cheddar

To Serve:

  • Petit Pois
  • Lemon Wedges
  • Fresh Parsley

Instructions:

1.Fry 1/3 of the onions in the olive oil on a low-medium heat until they are soft and translucent

2.Add the Wine and let it reduce by half

3. Add the butter, Rice Flour and Milk all at the same time and keep whisking until it starts to thicken up (add more liquid if its too thick)

4. Once its a nice consistency add the Parmesan and Dill

5. Add your fish and take off the heat. Pour in to your dish/dishes. Top with the remainder of the raw onion (this gives such a nice flavour once cooked as theres still a bit of a crunch from the onions)

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6.Cook the Cauliflower in a large pot of boiling water until tender

7. Puree the cauliflower up in your food processor and season to taste, add Dijon if using

8. Add half of the chopped Parsley to the Cauliflower and put on top of the onions and make sure its covered completely

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9. Mix the breadcrumbs, cheddar and remaining parsley together

9. Bake for 15 minutes at 200’c

10. Add the breadcrumb topping and put back in the oven for a further 25 minutes

Serve with lemon wedges, petit pois and a nice glass of White Wine 😀

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Cajun Chicken Stirfry with Cauli-Rice

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This recipe is super healthy and full of yummy ingredients. You can add whatever vegetables you prefer – broccoli, mange tout and bean sprouts are great in it too I just used what I had in the fridge on the day.

Ingredients:

-Spray oil or Olive oil

-Two Chicken Breasts cut in to strips

-Cauli-rice (see cauliflower page)

-Half a spanish onion, sliced

-Half yellow pepper, cut in strips

-Half red pepper, cut in strips

-1 Large carrot, julienne

-1 Courgette

-100g Spinach

-Soya sauce to taste

-2 Garlic Cloves

-1/2 tsp paprika

-1/4 tin of tomatoes chopped up

-1/2 tsp of Ginger (powder or fresh)

For the Marinade:

-Tablespoon natural yogurt

-Tablespoon lemon juice

-1/4 tsp of paprika

-Tsp of cajun seasoning

Mix marinade ingredients together and add chicken, marinade up to 24 hours if possible. If not try to marinade at least for an hour.

Heat your wok, add your oil and add the chicken. Stirfry for 4-5 minutes until golden. When the chicken is cooked remove to a plate, add onions to the wok and fry until they are translucent. Add carrots, peppers, courgettes, garlic and ginger, stirfry for a few minutes until they are softened.

Add the cauli-rice and mix around, add the chicken back in along with the soy sauce and tomatoes and paprika. Add the spinach and cook for 1 minute or so.

Add whatever herbs you like at the end, I added coriander to this stirfry. Mmmmm

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