Author Archives: The Cooking spoon

Rustic Chicken meatball, Beans and Tomato Stew with Courgette

In the mood for a one-pot meal, that is not crazy heavy and won’t send you to sleep? Than this is the one for you.

It has all the comfort food characteristics, it’s cooked in one pot, it’s easy to eat, it has cheese in it….but it’s not so heavy like some of the stews and crock pot dinners you would expect now. And although I truly love all things fall and winter, sometimes you just want to lighten in up a bit. This great one-potter is quick and easy, and even faster if you can find good quality ground chicken.

You can also double the recipe and freeze half for an other day!

Serves 4

Ingredients Chicken balls,

1 lb Chicken breast

2 tbsp. Light Olive Oil

1/2 onion, peeled and roughly chopped

1 garlic clove, peeled and roughly chopped

1 tsp. Himalayan Salt

1 egg

1/4 C. fresh breadcrumbs

1/4 C. Parmesan cheese grated

2 tbsp. chopped parsley

1 tsp. dried Oregano

Ingredients Bean and Tomato sauce;

1 courgette, cut into cubes

1 can Chopped Tomatoes

1 can of Red Kidney Beans, drained

1 tbsp olive oil

1/2 onion, peeled and chopped fine

1 garlic clove, peeled and sliced

1 tbsp. Tomato Paste

1/2 – 1 tsp. salt

freshly ground pepper

2 tsp. (coconut) sugar

1 Bay Leaf

1 glass white wine

1 glass of water

1 small handful Basil leafs, some torn and some left whole

Method;

Cut the chicken into cubes. Place in a food processor and pulse a few times. Add the onion and garlic. Pulse again until it resembles mince, but not too fine.

Tip into a bowl and add the remaining ingredients. Shape into golf sized balls with slightly wet hands. Put them on a plate as you go.

Place a large pan on the hob and add a tablespoon of olive oil. When hot add the chicken balls and fry turning them so they brown all over. Add the courgette cubes, stir round. Turn heat to medium high and add the onion and garlic. Cook until it begins to turn golden brown and add the remaining ingredients except the Basil. Cover partially with a lid and turn the heat to low. Let simmer for about 15 to 20 minutes until the chicken balls are cooked thru. Just before serving add all the basil and sprinkle some on top.

Serve with french bread, cooked quinoa, pasta or rice.

TIP: Add two cups of chicken stock and serve it as soup with grated Parmesan cheese.

Not quite what you’re looking for? How about Moroccan Meatballs with Quinoa

Jerusalem Artichoke au jus with Pancetta, Garlic and Thyme

12 Replies

Let’s talk about the Jerusalem Artichoke. This knobby little tuber with the resemblance of ginger is an (underestimated) root vegetable.

Jerusalem Artichokes are packed with inulin, a long chain of fructose molecules that us humans have a hard time breaking down. So that makes it a fibre rather than a starch and has hardly any effect on blood sugar levels. Inulin is also a prebiotic that stimulates the growth of beneficial bacteria in the digestive tract that in turn aids digestion and lowers blood pressure and cholesterol.

There has been some controversy lately on the internet about this vegetable whether it’s bad for the tummy, or if it may cause gas or some intolerance. I have to say that I have never had any trouble. Some peope say it’s because of the skin so just peel them to be save.

And although the side effects such as gas only occurs in a small percentage of people, it’s best to know whether you’re one of those people before serving them at your next dinner party. Just try a few and see. They are really worth it.

They are also very healthy, with high fibre, high potassium, good for lowering cholesterol and they boost the immune system. So let’s stay positive and give them a change. They have a delicious nutty flavour and also really do have an artichoke flavour. They are velvety soft on the inside, perfect for fall dishes.

Ingredients;

1 lb. Jerusalem Artichoke

1 lemon

1 tbsp. butter

1 tbsp. Olive Oil

2 tsp. very good quality Beef Broth Concentrate

1/4 C. hot water

2 oz. chopped Pancetta

1 garlic clove, peeled and chopped fine

a few sprigs of thyme

1 tsp. Thyme leafs for decorating

Method;

Halve the lemon, squeeze out the juice and put the juice into a bowl with plenty of cold water. Peel the jerusalem artichokes, cut away the ends, then cut into two if very long. then drop them into the lemon water to stop them from discolouring.

Heat the oil and half the butter in a large sauté pan or deep frying pan over a medium heat. Drain the jerusalem artichokes, dry them well, add to the pan. Fry them for 5 minutes until they get a bit golden brown. Add the stock concentrate, move the pan around very gently and add the water, not all at once, safe some for later. Tuck in the thyme sprigs. Partially cover the pan with a lid and leave to cook for 15 minutes until just tender. After ten minutes check and see if you need to add water. Move the jerusalem artichoke around gently so they all get covered in the jus. Be careful not to break the topinambur since they are quite fragile. By the end of cooking the liquid should have evaporated and you should be left with a sticky kind of coating on the chokes.

In an other large frying pan add the rest of the butter and cook the pancetta until just turning golden. Add the garlic and leave to cook for a few seconds. Add to the pan of Jeruslaem Artichokes and gently toss everything together. Sprinkle over the remaining thyme leafs.

Not quite what you’re looking for? How about Shredded Brussels Sprouts with Maple glazed Hazelnuts and Bacon

Mexican Pulled Beef with Jalapeño Cheddar Corn Bread

20 Replies

Mexican Pulled Beef with Jalapeño Cheddar Corn Bread, comfort food at its best!

Ingredients Chili;

3 Tablespoons Olive Oil
2.5 lbs. boneless beef chuck roast, trimmed and cut into 2 thick slices
1 tsp. Himalayan salt and freshly ground black pepper
2 tbsp. All Purpose Unbleached Flour
2 medium onions, peeled and chopped fine
3 garlic cloves, peeled and grated
2 tbsp. Unsweetened Cocoa (this is a must)
2 tbsp. ground Cumin
2 tbsp. sweet smoked paprika
¼ cup tomato paste
2 Tablespoon fresh oregano leafs or 2 teaspoon dried
1/2 tsp. dried Thyme
1/2 tsp. crushed red pepper, or to taste
1/4 C. Chopped Coriander
1 (15-ounce) cans dark red kidney beans, drained and rinsed
1 (28-ounce) can crushed tomatoes
2 C. beef stock
1-2 tbsp. Liquid Smoke
1 – 2 tsp. chopped chipotle (depending on how hot you like it)
1 tbsp. coconut sugar or sweetener of choice
1/2 cinnamon stick
2 bay leaves
2 tbsp. fresh Coriander leafs

Toppings; scallions, avocado chunks, sour cream, cheddar cheese, fried onion rings

Method;

Turn on your slow cooker, set to high.

Meanwhile heat a large frying pan and add 3 tbsp. of oil. Season the beef with the salt and pepper and toss with the flour. Sear the beef on both sides and brown until quite dark. Transfer to the slow cooker

Next fry the onions in the pan with the remaining oil until golden add the garlic and cook for an other minute. Transfer to the slow cooker.

Add the remaining ingredients to the slow cooker, except the beans and Coriander leafs

Cook on high for 4 hours. After three hours add the beans. The cooking time depends on your slow cooker and the quality of the beef. So just check by pulling away a piece of beef with a fork. If it loosens easily transfer the beef to a cutting board or large platter. Leaving the beans in the pot. Pull the beef apart into chunky bits and shreds with two forks. Return to slow cooker. Heat thoroughly again for about half an hour until ready to serve. Sprinkle generously with fresh Coriander leafs. Serve with Pumpkin Corn Bread and lots of toppings.

Ingredients Jalapeño Cheddar Corn Bread;

1 C. corn meal
1 C. Spelt Flour
2 tsp. Baking Powder
1/2 tsp Baking Soda
1 tsp. dried Onion Powder
1 tsp. honey
1/2 C. corn kernels form a can, drained
1/2 C. Cheddar cheese, grated
3/4 C. unsweetened plain yoghurt
1/2 C of milk + 1 tbsp.
2 large eggs at room temperature
1/2 Jalapeño, sliced and deseeded
3 tbsp. olive oil

Method;

Pre heat the oven to 425° F / 220° C

Put an 8″ cast iron skillet in the oven too to pre heat

In a bowl mix all the dry ingredients and stir to mix. Add the wet ingredients and stir to combine.

Remove the cast iron skillet from the oven with an oven mitt! Oil spray generously and pour the cornbread batter in the skillet.

Place on a rack in the middle of the oven and bake from 20-25 min.

Maybe get some Mexican beer to go with it!

Almond Cherry Chocolate Chip Granola Bars

9 Replies

With Halloween behind us it’s time to get back on track, at least until Christmas. Can you believe it’s only seven weeks away.

These bars are the bomb. No refined sugar and no added fat whatsoever, just a tiny bit from the sunflower seeds. The chocolate I’ve used is sugar free which you can get at any health store or good supermarket.

Basically super healthy and trust me, you really can’t tell they’re sugar free and fat free, they taste as if they are very naughty. So it’s a win win.

Makes : 16 squares

Needed: Baking dish 8 x 8″

Ingredients;

2 C. Gluten Free Oats
1/2 C. Vanilla Protein Powder
1/2 C. Xylitol (or sweetener of choice)
1/2 C. Sunflower Seeds
1/4 C. Ground Flaxseed
1/4 C. Almond Flour
1 tbsp. Stevia Extract
1 tbsp. Lucuma Powder (optional)
1 tbsp. Psyllium Husk Powder
pinch of Pink Himalayan Salt
2/3 C. Applesauce
1/4 C. Unsweetened Soy milk
1 C. Frozen Cherries, cut in half
1/2 C. Sugar Free Chocolate Chips

Decoration:

2 oz Chocolate
3 – 4 Pistachios
chopped Goji Berries (optional)

Instructions;

Preheat oven to 400° F/ 200° C

prepare your baking dish by spraying it with oil, then lining it with parchment paper.

In a large bowl combine all the ingredients in the order stated above. Mix well but carefully. Press firmly into the prepared baking dish with the back of a spoon. I find that metal spoons stick less than wooden spoons.

Bake for 25 minutes. Remove from oven and let cool completely before decorating.

To decorate, chop the chocolate fine and put in a glass bowl. Microwave until melted at 20 second intervals. When melted spoon over the bars with a zigzag motion. Grate pistachios over the bars with a fine mandolin.

Enjoy!

Myra XO