Stuffed Peppers

Stuffed peppers are one of my favourite recipes to make. They always turn out differently each time, but are always delicious. You can incorporate any ingredients you like and use the same basic recipe.

Serves 2

Ingredients

  • 2 peppers
  • 2 sausages, chopped into cubes
  • 60-80g bulgar wheat
  • 1/2 courgette, diced into cubes
  • 1 pepper, diced into cubes
  • 6 baby tomatoes, diced into cubes
  • 1/2 red onion
  • 2 garlic cloves
  • 40g feta
  • paprika

Method

  1. Preheat oven to 200 degrees/180 fan/gas mark 6
  2. Slice the peppers in half and arrange them cut side down on a baking tray. Drizzle with oil and season
  3. Boil a pan of water and cook bulgar wheat for 15 minutes, drain when done
  4. Meanwhile fry  the onion until softened
  5. Then add the garlic and chopped sausages and fry for 5 minutes – until done
  6. Meanwhile put the peppers in the oven as prepped for 5 minutes – keep an eye on them
  7. In the pan, add the chopped vegetables and cook for another 5 minutes
  8. Mix in the drained bulgar wheat, diced tomatoes and crumble in some feta, leaving some for the top of the peppers
  9. Fill the peppers with the mix, crumble the remaining feta on top and bake for 5 minutes or until the feta has melted

 

Turkey Stir Fry

This dish was one partly used to use up ingredients in the fridge and also because I wanted a quick and healthy dish. Stir fry’s are a great as they can use any ingredients that you need to use up and they can be made in 20 mins.

Serves 2
Ingredients

  • 250g/half apack of turkey mince
  • 150g udon noodles
  • handful sugar snap peas
  • 1 smallish courgette, chopped into batons
  • 2 pak choi, chopped into squares
  • 1/2 red onion
  • 75g water chestnuts
  • 75g bamboo shoots
  • 2 or 3 large garlic cloves
  • 2cm root ginger, chopped
  • 2 tbsp soy sauce and more to taste
  • chilli flakes to taste

Method

  1. Heat a little oil in a frying pan or wok and add the onion. Fry until softened
  2. Add the turkey mince, ginger and garlic and fry off until almost cooked through
  3. Add the courgette, sugar snaps, pak choi and soy and cook for 5 minutes
  4. If it looks a bit dry add more soy and the chilli flakes
  5. Add the noodles, water chestnuts and bamboo shoots and fry for a few minutes
  6. Season and serve!

Roasted Italian Cod on Pea Mash with Broccoli, Pancetta and a Tomato sauce

The idea behind this dish was the have the cod on more of a pea and potato puree – rather than the peas being mixed into the mash. However it still tasted delicious so I decided to post this recipe despite it not being how I had planned. Though I put it in the Healthy category, this recipe is more healthy-ish.

Serves 2

Ingredients

  • 2 cod fillets
  • 1 large potato or 2 small, chopped
  • 150g peas
  • knob of butter
  • splash milk – to taste
  • broccoli
  • 1/2 pack pancetta cubes
  • italian herbs

For the tomato sauce

  • 150g small tomatoes, quartered
  • 8g basil, chopped
  • 1/2 red onion, diced
  • 1 tsp garlic puree

Method

  1. Preheat oven to 180 degrees/160 fan/gas mark 4
  2. Boil the potatoes for 15 minutes or until soft
  3. Drizzle with olive oil then put the broccoli in the oven for 5 minutes
  4. Fry the pancetta until done, usually takes 5 minutes, set aside on a new plate keeping the pan
  5. Add the cod to the same tray, drizzle with olive oil, sprinkle with italian herbs and season
  6. Cook for 10-12 minutes or until done
  7. Meanwhile for the sauce, using the pancetta pan, fry off the red onion
  8. Add the tomatoes, basil and garlic
  9. Cook for 5 minutes on a medium heat until softened and stewed a little
  10. Once the potatoes are done mash the peas in with the butter and milk and season
  11. Serve up!

Chilli with Guac, Brown Rice and Spinach

This is a recipe I only started cooking about a year ago but it is one of my favourites! As you can probably tell I like Mexican style food and this is exactly that. Also I love anything that you can top with avocado. This recipe is filled with vegetables so is super healthy too.

Serves 2 with leftovers

Ingredients

  • 250g minced beef (you can also use turkey)
  • 1 tbsp flour
  • 1 small carrot, finely chopped into cubes
  • 1 small onion, finely chopped
  • 1 small courgette or 1/2 a big one, finely chopped into cubes
  • 1 bell pepper, finely chopped into cubes
  • 1/2 can red kidney beans
  • 2 tbsp tomato puree
  • 1 chilli, chopped
  • 1 tin chopped tomatoes
  • 2 garlic cloves, chopped
  • 1 tbsp paprika
  • 1 tsp cumin
  • salt & pepper
  • 1 tsp chopped dried Italian herbs
  • 2 handfuls spinach
  • sour cream
  • brown rice (as much as desired)
  • grated cheddar (as much as desired)

For the guac:

  • 1 large ripe avocado or 2 small
  • 1 big tomato finely chopped or 4 small
  • juice of 1 lime
  • few sprigs of coriander, chopped
  • chilli flakes
  • salt & pepper

Method

  1. Fry the onions until softened then add the garlic, then meat and cook until the meat is mostly brown but still a little pink
  2. Add all chopped vegetables and cook for 5-8 minutes
  3. Add the chopped tomatoes, kidney beans, all herbs and spices and puree
  4. Simmer for 25-30 minutes ensuring it is not too saucy but not too dry – if too dry add more chopped tomatoes
  5. Meanwhile boil the rice as per pack instructions (usually takes 15-20 mins, use lots of water, add more throughout)
  6. Meanwhile make the guac by mixing all ingredients together, taste and make sure you like
  7. To serve, put a handful of spinach on each plate with the rice, put the chill over that then add the guac and sour cream
  8. Lastly grate over as much cheese as desired.

Miso Roasted Aubergine and Stir Fried Vegetables

Asian food is some of my favourite and I had a miso aubergine for lunch last month, but I wanted to make it into a healthy meal to have for dinner. So I added the stir fried vegetables…

Serves 2

Ingredients

  • 1 large aubergine
  • 2 tsp soy
  • 1 tbsp miso
  • 1 tbsp honey
  • 2 tsp water
  • 1 tsp garlic paste
  • sesame seeds
  • 2 pak choi heads
  • 1 onion, diced
  • 1/3 head of broccoli
  • tbsp soy sauce
  • water
  • 2 tsp garlic paste or 1 large clove
  • 2cm ginger, peeled and finely chopped
  • chilli flakes

Method

  1. Preheat the oven to 200 degrees/180 fan/gas mark 5
  2. Mix the 2 tsp soy, miso, honey, water and 1 tsp garlic paste together
  3. Score the aubergine diagonally one way, then the other, making diamonds, deeply cutting the flesh but not the purple skin
  4. Spread the miso mix onto the aubergine and roast for 20 – 30 minutes or until soft
  5. Meanwhile chop the vegetables
  6. In a wok fry the onion for a few minutes to soften
  7. Then add the broccoli, pak choi, ginger, garlic and soy and stir fry for 15 minutes or until cooked – during cooking add a little water and more soy if necessary
  8. Assemble and enjoy!

Italian Mozzarella Chicken with Salad and Orzo

I devised this meal mainly to use up the ingredients from the previous recipe. It is balanced an was very quick and easy.

Serves 2

Ingredients

  • 2 chicken breasts
  • a ball of mozzarella
  • salad leaves (spinach/rocket are my preferred)
  • 100-150g orzo pasta
  • italian herbs mix (oregano/sage/parsley/basil)
  • tomatoes
  • balsamic glaze
  • beetroot (only using as needed using up)
  • sweetcorn (only using as also needed using up)
  • avocado
  • salt & pepper

Method

  1. Preheat your grill to a medium heat
  2. Season chicken breast with salt, pepper, italian herbs and a little olive oil
  3. Cook chicken for 15-20 minutes or until cooked through – it should be white through
  4. Cook the orzo for 8 minutes in salted boiling water
  5. Meanwhile assemble the salad – chop the beetroot, avocado, tomatoes. Then place on plate with the balsamic glaze.
  6. Chop the mozzarella.
  7. One cooked drained the orzo pasta and put onto the plate.
  8. A few minutes before the chicken is done, place the mozzarella onto of it for the remainder of the time.
  9. Once chicken is done, place on top of orzo and eat!

Goats Cheese and Fried Courgette with Bulgar and Salad

This dinner was delicious and quick! The inspiration comes from a dish at a tapas place in London – Fried courgette flower stuffed with goats cheese and honey. I wanted to make it into a main dish as it was so tasty. In this recipe the bulgar can be subbed with any grain you like.

Serves 2

Ingredients

  • 1 avocado
  • 100-120g bulgar wheat
  • 2 baby beetroots
  • 1 courgette
  • 80g or 4 small slices goats cheese
  • 2 handful of spinach and/or rocket
  • 1 vegetable stock cube
  • honey
  • balsamic glaze
  • olive oil

Method

  1. Cook the bulgar in a pan of boiling water with a vegetable stock cube for 15-20 minutes. Once cooked drain with a sieve.
  2. Chop the avocado in half then each half into quarters
  3. Chop the beetroot into quarters
  4. Chop the courgette into slices
  5. Take a handful of leaves and put onto the plate and place the avocado and beetroot around/on them
  6. Drizzle a small amount of olive oil and balsamic glaze onto the salad
  7. After the bulgar has been in for 5 minutes, warm a little oil in a fry pan and after 30 seconds place the courgette slices in the pan
  8. Fry until brown, turning over halfway through
  9. Once the bulgar is cooked and drained lay it on the salad.
  10. Lay the courgette on top and crumble the goats cheese over it.
  11. Lastly drizzle honey across the goats cheese and courgette and dig in!