Pasta · Vegetable-related · Vegetarian pasta

One-pan vegetable lasagna

Belinda

Donal Skehan’s incredible one-pan vegetable lasagne ticks all the right boxes and can be made in a pan, instead of in the oven, in just 30 minutes.

From the wonderful Delicious Magazine

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2 tbsp olive oil
2 small onions, finely chopped
3 garlic cloves, crushed
3 zucchini, chopped
8oz baby mushrooms, sliced
15 oz (400g) tin chopped tomatoes
8oz baby leaf spinach
1lb (400g) fresh lasagne sheets, sliced into strips
Handful fresh basil leaves, torn
4oz parmesan, grated
2 x 5oz (125g) mozzarella balls, sliced

You’ll also need…
Large shallow hob-safe casserole or ovenproof sauté pan

Heat the oil in the pan. Add the onions and fry over a medium heat for 5-10 minutes, then add the garlic and cook for 1 minute more.
Add the zucchini and mushrooms, increase the heat and fry for 5 minutes or until lightly browned.
Add the tomatoes and 14 fl oz (400ml) boiling water or broth, then season. Bring to a simmer and cook for 10 minutes over a medium heat.
Heat the grill to high.
Stir the spinach and pasta into the pan in batches. Once the spinach has wilted, stir in the basil, most of the parmesan and half the mozzarella. Scatter over the rest of the cheese, then grill for 3-5 minutes until melty and bubbling. Leave for a few minutes before serving.

Asian flavors · Do-ahead · Gluten Free · Soup

Chicken curry noodle soup

Belinda

Recipe from “Rachel Ray in season”
Although it’s summer, I love a Thai curry in the evening and this one from Rachel Ray is so simple and full of flavor

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From start to Finish: 25 minutes
Servings: 4

Ingredients
2 tbsp. coconut oil or vegetable oil
2 tbsp. Thai red curry paste
2-inch piece of fresh ginger, peeled and grated
2 cloves garlic, grated
1 tsp. ground turmeric
2 cans (about 14 oz. each) unsweetened coconut milk, shaken well
2 limes—1 juiced (about 2 tbsp.), 1 cut into wedges
3 cups chicken stock
2 tsp. sambal oelek, plus more for serving
1/2 cooked chicken, skin removed and meat shredded
1 package (8 to 9 oz.) rice vermicelli noodles, cooked according to the package directions
1 1/2 cups bean sprouts
Fresh herbs (such as mint, basil, or cilantro), for serving

In a medium pot, heat the oil over medium. Whisk in the curry paste, ginger, garlic, and turmeric. Whisk until the paste is fragrant and begins to incorporate into the oil, 2 to 3 minutes. (Do not let it brown.)
Gradually whisk in 1 can of coconut milk.
Add the lime juice. Reduce heat to low.
Whisk in the remaining can of coconut milk, the stock, and 2 tsp. sambal oelek.
Stir the chicken into the soup.

2. Divide the noodles among 4 bowls. Top with the sprouts, then the soup. Garnish with the herbs, lime wedges, and a spoonful of sambal oelek.

Asian flavors · Dairy-free · Gluten Free · Vegan

Coconut-creamed corn and grains

Belinda

Recipe from Bon Appetite magazine

Turmeric, chili, coconut and chewy-nutty cooked grains balance the sweetness of fresh corn in this vegan “riff” on creamed corn.

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2 ears of corn, husked
1 Tbsp. extra-virgin olive oil
½ serrano chile or jalapeño, thinly sliced
1 ½” piece fresh ginger, peeled, sliced into matchsticks
2 garlic cloves, thinly sliced
1 scallion, thinly sliced, plus more for serving
¼ tsp. ground turmeric
½ cup cooked grains, such as freekeh, farro, or quinoa
½ cup unsweetened coconut milk, plus more for serving
Kosher salt
2 Tbsp. store-bought crispy onions, such as Lars Own, French’s, or Maesri
Lime wedges (for serving)

Cut kernels from corn; set aside.

Heat oil in a large nonstick skillet over medium until shimmering.
Cook chili, ginger, garlic, and 1 sliced scallion, tossing, until softened and fragrant, 1–2 minutes.
Add turmeric and cook, stirring frequently, just until darkened and fragrant, about 30 seconds.
Add reserved corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning to lightly brown, about 3 minutes.
Add grains and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes.
Add ½ cup coconut milk; season with salt. Bring to a simmer and cook, adding 1–2 tbsp water if needed to loosen, until flavors have melded, about 3 minutes.

Transfer corn mixture to a plate. Drizzle with more coconut milk, then top with crispy onions and sliced scallions.
Serve with lime wedges alongside for squeezing over.

Asian flavors · Vegetable-related

Buttered tomatoes with ginger

Belinda

Recipe from Bon Appetite Magazine.

Such an easy, light and different dish and a great way to use up all those tomatoes. Serve on toasted bread or over rice or pasta.

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Serves 4
4 tbsp unsalted butter
1 1-inch piece ginger, peeled, cut into thin matchsticks
4 scallions, white and pale green parts finely chopped, dark green parts thinly sliced
1½ lbs tomatoes, cut into 1-inch pieces (about 4 cups)
2 tbsp plus 1½ teaspoons light or regular soy sauce
Kosher salt
Toasted country-style bread or cooked rice or pasta

Heat butter in a large skillet over medium. As soon as butter stops foaming, add ginger and scallion whites and cook, stirring, until fragrant, about 1 minutes.

Add tomatoes and cook, turning gently with a large spoon, until tomatoes are juicy and just warmed through, about 2 minutes.

Add soy sauce and toss to combine. Taste and season with salt, if needed. Top with scallion greens.

Accompaniments · Asian flavors · Dairy-free · Do-ahead · Sauces · Vegan

Easily the best Thai peanut sauce out there!

Belinda

Recipe from “Pinch of Yum” food blog

This is my most favorite sauce and I highly recommended having a jar of it in the fridge at all times. Throw over hot noodles, over fried tofu or chicken, dress salads with it and use as a dipping sauce.
It is smooth, drizzle-able, garlicky and gingery wth a good spicy sesame kick

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Yield: 1 1/2 cups (6 servings – 1/4 cup each)
Can be doubled easily

1/2 cup smooth peanut butter
1/3 cup low sodium soy sauce
2 tbsp sesame oil (toasted or dark)
2 tbsp rice vinegar
2 tbsp sambal oelek or chili paste (this is where the “spicy” comes in, so add to taste)
2 tbsp sugar, honey, or agave
a small knob of fresh ginger, peeled
a clove of fresh garlic, peeled

Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.

Find everything in your house that can be dunked in this ridiculously good sauce and then get to work.

Asian flavors · Dairy-free · Soup

Teriyaki salmon bowl with udon noodles and spinach

Belinda

This is a delectable and light dish packed with flavor. It’s very low calorie and you’re going to love it!

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Serves 4

8 cups dashi broth (You can buy this ready-made)
2 tbsp soy sauce
2 tbsp mirin
1 knob fresh ginger,(about a 2″ piece”) or 1 tbsp fresh ginger juice
13 oz dried udon noodles
4 small salmon fillets, skinned
1 bunch spinach, washed
4 green onions, sliced on the diagonal

Teriyaki sauce
2 tbsp dark soy sauce
1 tbsp sake
1 tbsp mirin
1 tbsp peanut oil
1 tsp sugar

For the teriyaki sauce
Combine the dark soy, sake, mirin, oil and sugar in a small pot and heat, stirring, until sugar has dissolved. Set aside.

Heat the dashi in a second pot and add the soy and mirin. Peel the ginger, cut into cubes and crush in a garlic press to get 1 tbsp ginger juice. Add the juice to the broth and adjust the flavorings to taste.
Cook the noodles in plenty of boiling water until al dente, about 8 minutes.Drain and rinse in cold water, cover with plastic wrap and set aside.

Brush the salmon with the teriyaki sauce and grill on a hot well oiled grill, or a heavy cast iron flat pan, leaving the inside lightly pink.

Bring the dashi broth to just below a boil and add the noodles to the broth for 30 seconds to heat through, then divide the noodles among 4 warmed bowls.
Dip the spinach leaves briefly into the broth to wilt them and distribute them among the bowls.

Ladle the hot broth into each bowl and top the noodles with the grilled salmon, broken into large chunks or left whole.
Scatter the green onions on top and serve with chopsticks and spoons.

Asian flavors · Curry · Dairy-free · Fish · Gluten Free · Whole30 compliant

Indian prawns with zucchini and coriander

Belinda

This is a mild spiced Indian dish that comes together in no time. It uses both fresh cilantro and ground coriander which are actually from the same plant.
For the very best flavor, grind your coriander seeds rather than use the pre-ground coriander.

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Serves 4
2 tbsp vegetable oil
3 medium zucchini, scrubbed and cut into 1/2″ chunks
1 medium onion, chopped
1 tbsp minced fresh ginger
1 jalapeno pepper, seeded and minced
2 garlic cloves, minced
1 1/2 tsp roasted ground coriander
1 1/2 tsp roasted ground cumin
1/2 tsp turmeric
3/4 tsp salt(Taste at the end and add more if needed)
1lb medium prawns, peeled and deveined
1/2 cup coconut cream (unsweetened)
3 tbsp fresh lemon juice
3 tbsp fresh cilantro, chopped
hot, cooked rice for serving

In a large (12 inch) nonstick skillet, heat the oil over a medium heat.
Add the zucchini, onion, ginger, Jalapeno and garlic.
Cook, stirring occasionally, until the onions are golden, 5 to 6 minutes.
Add the ground coriander, cumin, turmeric and salt.
Stir until the spices are fragrant, about 30 seconds.
Add the prawns. Cook until the prawns begins to turn opaque, about 1 minute.
Add the coconut cream and lemon juice and bring to the boil.
Cook until thickened, 1 to 2 minutes.
Stir in the cilantro and serve immediately with the rice

Baking · Dessert · Do-ahead

Easy one-bowl moist orange cake

Belinda

I just LOVE one-bowl cakes, when you literally throw everything into the same bowl, mix and pour into the baking tin! This is exceptionally moist with the added bonus of a lovely orangey icing

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155g (5.4oz) butter
2 tsp grated orange rind
2/3 cup superfine sugar (caster sugar)
3 large eggs
1 cup self-raising flour
1/4 cup whole milk

Orange icing
1 cup icing sugar (confectioners sugar)
1 tsp soft butter
1 tbsp fresh orange juice, approx
1 tbsp dessicated coconut

Grease an 8″ (20cm) round cake tin with butter, line the base with parchment paper and grease the paper.

Combine all the ingredients in a large bowl, beat on low speed with an electric mixer until all the ingredients are combined.
Increase the speed to medium, beat for about 3 minutes or until the mixture is changed in color and is smooth.
Spread into the prepared cake tin and bake in the oven for about 45 mins.
Let stand on the counter for 2 minutes before turning onto a wire rack to cool.
Once cold, spread the cake with the icing and sprinkle with the coconut.

Orange icing
Sift the sugar into a small heatproof bowl, stir in the butter and enough juice to make a stiff paste.
Stir over hot water (without letting the bottom of the bowl touch the water) until the icing is spreadable

Keeping time
2 days

Do-ahead · Gluten Free · Rice · Vegetable sides · Vegetable-related

Provencal gratin of spinach and zucchini

Belinda5 Comments

This is a very tasty vegetarian dish that is also great with some grilled meat.

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1 1/2 lb fresh spinach, washed
3 medium zucchini, grated, then put into a colander, salted with about 1 tbsp salt, tossed so all the zucchini gets some of the salt. Leave to drain of juices in the sink or over a bowl. Rinse the salted zucchini well, then wrap it in a tea towel and squeeze hard to extract as much liquid as possible. You need to do this as you don’t want the gratin to be too liquidy.
4oz medium grain rice
2 large onions, chopped
3 cloves garlic, chopped
2 tbsp olive oil
4 Xtra large eggs
1 cup whole milk
1 cup Parmesan cheese, grated
1 cup sharp cheddar cheese, grated
2 tsp salt
a good sized pinch freshly grated nutmeg
salt and black pepper

Preheat the oven to 375F

Grease a fairly large earthenware oven dish with a bit of olive oil.
In a saute pan, cook the chopped onions and garlic until soft
Season with salt and pepper and add the zucchini and cook for an additional 5 mins until the zucchini has wilted.
Blanch the spinach in boiling, salted water for 2 minutes. Drain and refresh in cold or iced water. Squeeze out the excess liquid and chop the spinach.
Put the rice in a pan of boiling salted water and simmer for about 12 minutes.
Drain.
Beat the eggs in a large bowl and gradually stir in the milk.
Season with salt, pepper and nutmeg.
Add the zucchini, parmesan cheese, spinach and rice. Mix well.
Transfer to the earthenware dish, top with the grated cheddar cheese and bake for 30 to 40 minutes until browned on the top.
Serve

Do-ahead · Vegetable sides · Vegetable-related

Oaxacan mashed potatoes (Papa Istmena)

Belinda

This unbelievably creamy, satisfying and more-ish dish is a fabulous side and it’s very hard not to go back for seconds

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Serves about 8

4 1/2 lbs pounds Idaho or Yukon Gold potatoes, peeled and diced
1 1/2 cups carrots, peeled and cut into small dice
1/2 cup fresh or frozen and thawed peas
1/3 cup chopped green olives stuffed with pimentos
1 cup mayonnaise
7/8 cup Mexican crema
1 cup diced onion
2 tbsp minced fresh parsley
3 tablespoons unsalted butter
1 good pinch ground nutmeg
1 cup chopped white onion
1 tablespoon yellow mustard
2 large eggs, lightly beaten
1 teaspoon kosher or coarse sea salt
To taste freshly ground black pepper
1/3 cup chopped manzanilla olives stuffed with pimientos, or more to taste

Pre-heat the oven to 350 F
Bring a large pot of salted water to a boil. Carefully drop in the diced potatoes and cook until a fork or pairing knife slides in easily, but the potatoes are still holding their shape, about 15 minutes. Remove with a slotted spoon and place in a large bowl.

Add the carrots, and cook until fork tender, remove with a slotted spoon and reserve.

Add the peas to the same pot, bring to the boil, cook for 5 mins, drain and reserve the peas.

Melt the butter in a small skillet over medium heat. Once it sizzles, add the onion and cook until wilted, stirring occasionally, about 3 to 4 minutes. Remove from the heat.

Mash the potatoes with a masher, then add to the potatoes all the other ingredients and gently mix well.

Scrape into a buttered 9” x 11” baking dish or into small individual buttered ramekins. Cover with aluminum foil and bake for 40 mins, the uncover and bake for 15 more mins.
Let cool a bit befre serving
Bake for 20 to 25 minutes, until the top has slightly browned.
Serve or keep warm.