chicken cacciatore

Of course we are now on a quest to save money at the Dickens household, so nothing new, because I hear this spool probably once a month and then it happens for the first few days that we eat out of the freezer but within a week we are back to our old ways of spending way too much money on food we don’t need- of course the baking ingredients are an absolute NECESSITY so I make sure that we still buy plenty of that.

So for this meal we didn’t have to pop to the shop and get any extra bits like usual, as we had bacon in the fridge and chicken in the freezer, and I think it’s safe to say that pretty much all households have at least one tin of chopped tomatoes somewhere.

This dinner is easy, but so delicious, and although I didn’t put them in because i think they’re Satan’s spawn, some think it tastes quite good with mushroom, eurck!

INGREDIENTS:

• 1 tbsp olive oil
• 4 bacon medallions (it’s yummy if they’re smoked!)
• 1 medium onion, chopped
• 2 garlic cloves, finely chopped
• 2 tbsp dried mixed herbs
• 4 skinless chicken breasts (550g total weight)
• 150ml dry white wine
• 400g can plum tomatoes in natural juice
• 1 tbsp tomato purée

METHOD:

1. Heat the oil in a large non-stick frying pan. Tip in the bacon and fry for about 2 mins until crisp. Remove with a slotted spoon, letting any fat drain back into the pan, and set aside. Put the onion, garlic and herbs in the pan and fry for 3-4 mins.
2. Spread the onion out in the pan, then lay the chicken breasts on top. Season with pepper and fry for 5 mins over a medium heat, turning the chicken once, until starting to brown on both sides and the onion is caramelising on the bottom of the pan. Remove the chicken and set aside on a plate. Raise the heat, give it a quick stir and, when sizzling, pour in the wine and let it bubble for 2 mins to reduce slightly.
3. Lower the heat to medium, return the bacon to the pan, then stir in the tomatoes (breaking them up with your spoon), and tomato purée (if adding mushrooms put them in now also). Spoon 4 tbsp of water into the empty tomato can, swirl it around, then pour it into the pan. Cover and simmer for 15-20 mins or until the sauce has thickened and reduced slightly, then return the chicken to the pan and cook, uncovered, for about 15 mins or until the chicken is cooked through. Season and scatter over the parsley to serve.

I think it’s yummy with rice, but it’s also good with potatoes too!

Thai Green chicken curry

Time for an Asian splash on my food blog, thai green chicken curry! Delicious!

Creamy, aromatic, and not too spicy- of course, if you like it hot, add chillis!

as you can see, we really enjoyed it at my house! almost all gone within minutes of being cooked!

So quick to whip up, it takes 20 minutes tops, and is so yummy, you’ll feel the culinary prowess rise inside of you!

INGREDIENTS:

• 2 tablespoons wok oil
• 3 tablespoons finely chopped spring onions
• 3 – 4 tablespoons green thai curry paste
• 1 kilogram chicken thigh fillets (cut into strips about 4 x 2cm / 1½ x ¾ inches)
• 1 x 400 ml can coconut milk
• 250 ml chicken stock
• 1 tablespoon thai fish sauce 
• 150 grams frozen fine green beans- or you can use fresh
• 3 tablespoons chopped coriander, to sprinkle over when serving
• cooked rice or noodles to serve

METHOD:

1. Heat the wok oil in a large saucepan that owns a lid, drop in the spring onions and cook, stirring for a minute or two, then add the curry paste.
2. Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock and fish sauce.
3. Simmer for 10 minutes, then add the frozen fine beans to the mix and cook for another 3-5 minutes. (if using fresh beans, cook according to packet, about 6 minutes usually, then add and simmer for another 3 minutes)
4. Serve with rice or noodles, sprinkling the coriander over as you do so.

Also, it’s nice to have lime wedges to squeeze over when you eat it!

Vegan lentil lasagne

Like I said, my  mum is on a quest to lose weight, but she is also on a quest to beat menopause, and to do this she has been set on a strict diet that will include lots of soya and no wheat etc., meaning that tasty meals can be hard to come by.

LEXI TO THE RESCUE!

this lasagne is completely meat, wheat, and dairy product free!

The pasta sheets are wheat free and instead of milk and butter for the white sauce it is just soya milk and blended cauliflower- a lot tastier than it sounds, i promise!

Also, everyone should definitely get a garlic crusher like this, they’re soooooooo good!! just shove the peeled clove in and twist. Easy peasy.

INGREDIENTS:

• 1 tbsp olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stick, chopped
• 1 garlic clove, crushed
• 1 courgette, chopped
• 2 x 400g cans lentils, drained, rinsed- dried lentils can also be used, just cook according to instructions, and then add
• 1 tbsp cornflour
• 400g can chopped tomatoes
• 1 tsp mushroom ketchup
• 1 tsp chopped oregano (or 1 tsp dried)
• 1 tsp vegetable stock powder
• 2 cauliflower heads, broken into florets
• 2 tbsp unsweetened soya milk
• pinch of freshly grated nutmeg
• wheat-free (or normal) lasagne sheets

METHOD:

1. Heat the oil in a pan, add the onion, carrot and celery, and gently cook for 10 mins or until soft. Add the garlic and courgette, cook for a few mins, then stir in the lentils and cornflour.
2. Add the tomatoes plus 2 thirds of a can of water, the mushroom ketchup, oregano, stock powder and some seasoning. Simmer for 15 mins, stirring occasionally.
3. Meanwhile, cook the cauliflower in a pan of boiling water for 10 mins or until tender. Drain, then purée with the soya milk using a hand blender or food processor. Season well and add the nutmeg.
4. Heat oven to 180C/160C fan/gas 4. Spread a third of the lentil mixture over the base of a ceramic baking dish. Cover with a single layer of lasagne, snapping the sheets to fit. Add another third of the lentil mixture, then spread a third of the cauliflower purée on top, followed by a layer of pasta. Top with the last third of lentils and lasagna, followed by the remaining purée.
5. Cover loosely with foil and bake for 35-45 mins, removing the foil for the final 10 mins of cooking.