Blackbean Fried Rice with Peas (v)

I left my lunch on the counter in my flat today. And had back2back meetings all day so didn’t have time to eat much. Cue being starving like a starving thing as soon as I got home… This was super speedy thanks to there being some leftover rice in the fridge.

For one person you need:
1/2 jar blackbean sauce
1 cup cooked rice
1/4 cup peas
1 onion chopped
1/2 red chilli, chopped
1 tsp oil

Fry the onion in the oil for 3-4 mins. Add everything else and cook for a further 5 mins till piping hot. Scoff. Feel better.

Ginger and Garlic Teryaki with Sticky Rice (v)

This is stupidly healthy, very easy and delicious. What more could you ask for…

For 2-3 portions you need:
1 pack tofu
1/2 cup dark soya sauce
1/2 cup medium sweet sherry or mirin
2 cloves garlic, crushed
1 inch piece of ginger, grated
2 carrots, thinly sliced
3 leave chinese leaf, shredded
1 leek, sliced

Cut the tofu into chunks and place in a bowl with the soya sauce, sherry/mirin, garlic and ginger. Leave to marinate for as long as you can, but at least 30 mins.

Place the tofu et al into a pan and heat to boiling, reduce the heat and simmer for 10-15 mins, allowing the sauce to reduce by 1/3. After 5 mins add the carrots and cover. After 10-15 mins add the leek and chinese leaf and cook for a further 5 mins. Serve with sticky rice.

Cauliflower and Broccoli Risotto

This is a variation on the usual risotto bianco.

For 4-6 portions you need:
For 4-6 portions you need:
1 large onion, finely chopped
2 cloves garlic, crushed
50g butter
2 tbsp olive oil plus extra for the squash
250g risotto rice
1 litre veggie stock
125ml white wine
salt and pepper
100g Parmesan, grated
1/2 head cauliflower
1 small head broccoli

Fry the onion in the oil and butter till soft and translucent. Add the garlic and rice and cook for a further 2-3 mins till the rice is lightly toasted. Add the wine and bubble off. Add the broccoli stalk (finely chopped) and then add the stock a ladle at a time till all absorbed and the rice is plumed up and delicious. About 10 ins before the end add the cauli and broccoli florets. Season and stir through a touch more butter. Serve with parmesan.

Risotto Bianco

This is the base to many a delicious risotto.

For 4-6 portions you need:
1 large onion, finely chopped
2 cloves garlic, crushed
50g butter
2 tbsp olive oil plus extra for the squash
250g risotto rice
1 litre veggie stock
125ml white wine
salt and pepper
100g Parmesan, grated

Fry the onion in the oil and butter till soft and translucent. Add the garlic and rice and cook for a further 2-3 mins till the rice is lightly toasted. Add the wine and bubble off. Then add the stock a ladle at a time till all absorbed and the rice is plumed up and delicious. Season and stir through a touch more butter. Serve with parmesan.

Sort of Egg Fried Rice

We’re at the tail end of a zero waste week which basically means we have no veggies left and not much of anything else. This is a good thing, but it’s called for some creativity when making meals! This was a quick, tasty and filling dish thankfully!

For 3-4 portions you need:
2 cups cooked basmati rice
1 tbsp vegetable oil
2 eggs
1/2 cup peas
1/2 cup sweetcorn
2 quorn sausages
1 tbsp soya sauce
1 onion
1/2 chilli
2 cloves garlic

Fry the onion in a wok for a few mins then add the garlic and chilli. Add the rice and cook through thoroughly. After 3 or so mins add the diced sausages, peas and sweetcorn. Beat the eggs and add those, mixing well to cook it properly. Season with soya sauce and serve with sweet chilli sauce.

Pea and Saffron Risotto

This is unctuous, creamy, naughty risotto goodness at its best. Eat in small quantities and make the full recipe to enjoy risotto cakes the next day 🙂

For 2 portions of risotto plus about 6 risotto cakes you need:
400g risotto rice
300ml white wine
1 litre hot veggie stock
80g parmesan
50g butter
1 large onion, chopped
2 cloves garlic, crushed
1 cup peas
salt and pepper
pinch saffron strands

Begin by sauteeing the onion and garlic in a tsp of the butter and a little oil for about 10 mins till lightly golden. Add the rice and toast for 2-3 mins. Add the wine and let it boil furiously and reduce. Place the saffron in the hot stock and add the stock once the wine has reduced (I am lazy and do it all in one go…) and reduce the heat. Cook for about 10-15 mins till the rice is al dente. Season and stir through the remaining butter and 90% of the cheese. Cover with a lid and allow to rest for 2 mins. Serve sprinkled with the extra cheese. Belissimo 🙂

Tofu and Green Vegetable Stir Fry (v)

A quick, easy and very very non french dinner to welcome us home 🙂

For 3 people you need:

1 cup rice, cooked
1 pack stirfry veggies (I used M&S tender veg stir fry)
1 pack tenderstem broccoli, stems sliced, heads left whole
1 packet marinated tofu
1 jar wagamama teryaki sauce
1 onion, sliced

Boil the rice. Meanwhile stirfry the onion and broccoli stems in a little oil for 4-5 mins. Add everything else and cover with a lid to steam the veggies. Serve with the rice. Sigh with contentment that you are no longer confined to cheese, cheese, more cheese and eggs 🙂

Vegetable Rice with Fennel and Smoked Paprika (v)

This was a dinner of two halves; me and N enjoyed it whilst Lex declared it horrible. He did at least eat the carrots and broccoli but wouldn’t touch the rice… Moral of that story? L does not like smoked paprika!

For 4 portions you need:
50ml sweet sherry
50ml brandy
1/2 tsp smoked paprika
1 tsp fennel seeds
2 tbsp olive oil
2 onions, diced
3 cloves garlic, crushed
1 head broccoli, cut into smallish florets
3 tomatoes, skinned and chopped into small pieces
2 carrots, sliced
1 yellow pepper, diced
250g paella rice
600ml stock
salt and pepper
lemon wedges, to serve
4 tbsp flaked almonds

Find your paella pan. Begin by sauteeing the onion and carrots in the olive oil. Keep the lid on to retain the steam. After about 10 mins add the smoked paprika, fennel seeds, broccoli and garlic. Sautee for another 2-3 mins. Then add the sherry and brandy, turn the heat up high and reduce the liquid by about half. Add the rice, stock, pepper and tomatoes. Bring to the boil then simmer with a lid on for about 15 mins. Stir frequently to stop it from sticking. Check the rice and cook for a few mins more if not quite done. Season to taste and serve scattered with the almonds and with a lemon wedge on the side. Yummy.

Mum’s Famous Brown Rice Salad (v)

I once posted this on an internet forum, after nabbing the recipe from my mum, and loads of people made it and said how nice it was, so it’s a travesty that I haven’t yet blogged it on here. Sorry mum.

For 8 generous portions you need:

4-6oz brown rice cooked till tender
Handful chopped apricots
Handful chopped dates
Handful sunflower seeds
Handful pumpkin seeds
Handful pine nuts
2 sticks celery chopped
1 red and 1 green pepper de-seeded and chopped

Dressing:
2 cloves garlic crushed
4 tbsp olive oil
2 tbsp cider vinager
2 tbsp apple juice
1 tsp cumin
1/2 tsp chilli
1/2 tsp tumeric
2 tbsp soya sauce

Mix dressing together and pour over warm rice, add veggies/seeds and mix. Best made 24-48 hrs in advance to let flavours develop. Keeps for 4 days or so.