Lunches

Bacon and Barley stuffed Peppers

2 Peppers, halved,
2 Streaky Rashers, chopped,
1/2 Courgette, grated,
Handful of Barley,
A few Olives, chopped,
1/2 teaspoon Harissa,
1/2 an Onion, chopped,
1 Clove of Garlic, crushed.

- Put the Barley in a pot with water and bring to the boil-simmer until cooked.
- Meanwhile saute the onion, garlic and bacon until nice and golden. Then add the courgette, olives and Harissa. Cook and stir, cook and stir.
- When everything is cooked combine and spoon into the peppers. Cook at 180 for about 30 minutes. And that's another week done.

Lunches

Made this originally for the Mammy Day feast and it was yummier than expected so here it appears for lunches. If your feeling decedent it would be really good with any blue cheese of your choice crumbled over it. Again I used my slow cooker for this (it’s just so handy) but it can also be done on the hob; just bring the stock to the boil with the rice and stuff and keep an eye on it, adding more water if needed until the rice is cooked. This could be made with any combination of nuts and fruit; whatever your favourite is, or for me, whatever is in the press!

Pistachio and Apricot Pilaf with Roasted Squash

½ Squash,
1 Leek, sliced finely,
2 Handfuls roasted and salted Pistachios,
1 Handful toasted sunflower seeds,
5oz Easy-cook Brown Rice,
1 Handful Dried Apricots, chopped,
¾ Litre Vegtable Stock,
3 Cloves,
1 Bay leaf,
1 Small Cinnamon stick,
1 Tablespoon Tomato Puree.

- Get the squash into the oven first. Peel and slice, drizzle over a little olive oil and roast until cooked, about 20 minutes at 180. Once done, remove and allow to cool.
- Meanwhile saute the leeks, until soft. Stir in the rice, spices, nuts, seeds and apricots then the puree and the stock, bring to the boil and transfer to the slow cooker. Cook on Low for 2 ½ hours.
- When the rice is done add in the squash and remove the bay leaf and the cinnamon stick (feel free to try and fish out the cloves too but I never bother). Bon Appetit!

Lunches

When I was making the fancy Mother's Day feast I was counting on there being plenty of left overs to see me through at least a half a week of lunches and dinners. I don't know why it surprised me that there was barely enough for two dinners! So it was back into the kitchen last night ....





Broccoli Salad

1 Head Broccoli,
1 Tin Chick Peas, drained,
2 Tomatoes, de-seeded and sliced,
2 Spring onions, sliced,
1 small packet Pancetta,
1 block Feta Cheese,
1 Bunch Coriander, roughly chopped,
1 teaspoon Smoked Paprika.

- Fry off the Pancetta and Chick Peas with the Smoked Paprika until nice and brown, leave to cool.
- Meanwhile cut up the Broccoli into bite sized florets and steam for a few minutes, or just long enough to take the bit out of them, leave to cool.
- Then just combine everything-it's that straightforward! Well, I like to keep the Feta separate and curmble it over the salad as I need it-just to keep everything fresh.

Lunches

So the clocks have gone forward and I left the house on Sunday without a jacket. Spring is finally in the air. The chances to enjoy hearty, warming vegtable soup are almost gone so this is my last hurrah. It's vegtable soup; also known as clear the bottom of the fridge soup. I love making soup because its just do darned easy and quick, and nothing is more comforting. To be enjoyed with my cheats brown bread: I used the ready mix brown bread and added in a handful of toasted seeds and a handful of walnuts; hand crushed just before adding to the mixture, leaving nice big chunks to be crunched under melting butter.

Vegtable Soup

3 Cloves Garlic, sliced.
1 Onion, chopped roughly.
1 Pepper, deseeded, chopped.
1 Courgette, chopped.
1 Potato, peeled and chopped.
Handful of Red Lentils
Vegtable Stock
Glug of Olive Oil and knob of butter.
Any herbs you like. I used a generous amount of Oregano and Basil.

- Saute the onion and garlic in the Olive Oil and Butter (even a small amount makes a huge difference to the final taste; it imparts a richness that oil lacks). When these start to soften add the vegtables and saute for another minute or two.
- Pour over the stock; enough to cover the vegtables. Add the lentils and herbs and bring to the boil.
- I prefer smooth soups so once all the vegtables are cooked, blend it. Do a little taste test and amend the seasoning if you need to. Yum.

Lunches

Thai Red Curry and Lime Rice

1 Carrot
1 Parsnip
1/2 Butternut Squash
4 Baby Potatoes
1/2 Onion
2 Cloves Garlic
2 Tablespoons Thai Red Curry Paste
1/2 Tin Coconut Milk
150ml Veg Stock
Dash of Soy Sauce
Dash of Fish Sauce
Rice

(I did mine in my slow cooker but this could easily be done on the hob with any kind of vegetables you like!)

- Prep the veg and chop into similar sizes (so they cook at the same time), place in slow cooker. Or set aside to be added to pot later.
- Fry off onions and garlic until just cooked through. Add in the Curry paste, Soy and Fish sauce, cook for another minute. Then add Coconut milk and Stock. Once this reaches the boil add to the slow cooker and cook on low for about 6 hours. Alternately add the vegetables to the sauce and cook on a low heat until the vegetables are cooked through but not falling apart.
- For the Lime Rice, I used brown rice. Cook according to instructions and drain (if there's excess water). While it is still warm add in the zest and juice of the lime and toss to coat evenly.

Lunches

So knowing I have a three day week this week I decided I wouldn't get too excited about lunches. So keeping it simple (i don't even have a picture!)...
Wraps with: chicken, avacado, alfalfa sprouts, rocket, spring onion, mayo.

Lunches

Quinoa Salad

This is my first time ever using Quinoa. It certainly kept me full up till dinner time but I think I prefer Buck Wheat.

1/2 cup Quinoa
1/2 cucumber; deseeded, diced
2 tomaotes; deseeded, diced
Handful Chives, chopped
Handful Curly Parsley, chopped
Block of Haloumi
Handful of roast sunflower seeds
1/2 Butternut squash
1 lime

- Cut the Squash into chuncks, splash some olive oil on it and a sprinkling of chilli flakes and roast in the oven (180) for about 30 minutes.
- While thats roasting away, chop up the Haloumi into smaller chunks and saute it, so you have nice and crispy Haloumi bites!
- Meanwhile rinse the Quinoa and put into a pot with a cup of water and bring to the boil. It's done when the beads go transulcent and sprout. It took mine about 10 minutes and I drained off the excess water.
- Toss everything together with the zest of a lime. For the dressing I drizzle olive oil and lime juice over it.
- I also throw a handful of rocket on top of it in my lunch box!


(BTW- When I say cup I mean the American standard cup sizes. You can buy these almost everywhere nowadays. They make life a lot easier because theres no fiddly measuring out. If memory serves me correctly I bought my set in TK Maxx for around 8Euro and they're stainless steel.)

Lunches

You'll need a slow-cooker for this one ...




Tri Colour Dum Aloo

1/2 onion
1 orange pepper
1/2 teaspoon cumin
1/2 teaspoon turmeric
2 cardamom pods
pinch of freshly ground cinnamon
1/2 inch fresh ginger
1/2 tin of tomatoes
150ml veg stock
pinch of sugar
350g baby potatoes
50g baby leaf spinach
1/2 bunch coriander

- Fry the onion until soft. In a pestle and mortar combine the spices and ginger then add to the onions. Fry for another minute or two.
- Chop the potatoes into similar size chunks and slice the pepper finely then place in the slow cooker.
- Add the stock and tomatoes to the onions and bring to the boil. Then add to the slow cooker. Cook on low for 6 and a half hours.
- When done add the spinach and coriander. Serve with nan bread.

Lunches

every week as i make my shopping list i ask the same question: 'what the hell am i going to make for lunches this week?'. so i've decided to start sharing what i make and hopefully whoever is out there can send me back some more inspiration.
i try to make them as healthy and balanced as possible, with as little meat as possible and something exciting enough that i still want to eat it on day four. (only four days needed as i usually take a jaunt out for lunch of a friday.)i believe any disadvantage in taking a little time out to make the lunches is counteracted with a saving of money and time during the week. also i think that what you can make at home, no matter how simple, is for the most part, better than what you can buy. ok so here goes week one of lunch reporting:



cheats quiche pie thing with roasted vegtable lemon couscous (and leftover tarts).

quiche/pie:

3 eggs
half a container cottage cheese
1 courgette, sliced finely
6 asparagus spears, into bite size chunks
1/2 an onion
1 clove of garlic
1 packet frozen puff pastry, defrosted
salt and pepper

- roll out pastry to fit 8in tin, you will have some left over, and blind bake for about 10 mintes at 180.
- meanwhile saute onions, garlic and courgette until soft and cook the asparagus in boiling water for about 5 minutes.
- in a bowl combine the three eggs and the cottage cheese, season.
- take the pastry out of the oven and put in the vegtables, then pour on the egg mixture. put it back into the oven for around 30 minutes or until the centre is firm and the crust is golden.


roasted vegtable lemon couscous

1/2 cup couscous
1 courgette
1 pepper
1/2 onion
tin of black beans
chilli flakes
salt and pepper
olive oil
lemon
boiling water

- chop vegtables roughly, season them with chilli flakes, salt/pepper and drizzle over olive oil. put them in the oven at 180 for about 25 minutes or until brown at the edges.
- meanwhile put the couscous in a bowl and squeeze the juice of half a lemon over it and then cover with boiling water (coming a little over the top of the couscous) and put a towel over the bowl. leave it to do its thing for about 10 minutes. fluff it up with a fork when its done.
- once the veg are done, slice them and add to the couscous with the black beans, mixing through well, adding more lemon juice and seasoning if needed.


left over tarts (makes about 6)

with the left over pastry from the quiche use a cookie cutters (or a mug!) to cut out circles and out them into a bun tray. i put a teaspoon full of my homemade apple and blackcurrant jam in half of them and lemon curd with a sprinkling of brown sugar in the other half. if you think of it brush the pastry with milk or egg wash to help it brown up. put them in the oven at the same time as the quiche. they're done when the jam is bubbling (hmmm) and the pastry is golden.