Rice and Lentil Empanadas

Hello everyone, I hope your day has been well.

I hope you enjoy this recipe, it’s vegetarian for a change and is a great side dish. These empanadas are filled with lentils, brown rice and kale, all hearty and nutritious. Although the filling is fairly healthy, it doesn’t take away from the great flavour that comes through from the rich tomato puree which really brings everything together. I do find that empanadas can be quite dry depending on how moist the filling is, so a dipping sauce, salsa or chutney would go down well.

Recipe: Rice and lentil emapanadas (makes 6)

Ingredients

45g brown rice, cooked

95g lentils, cooked

1/2 tsp garlic powder

1/2 tsp tumeric

1/2 paprika

1 tbsp tomato puree

1/2 tsp oregano

Pinch of salt and pepper

Use my empanada pastry recipe <<

Use my kale pesto recipe <<

Method

  • Separately cook the rice and lentils according to the packet instructions.
  • Add both to a bowl along with the other ingredients and mix everything together until well combined.
  • Set aside to cool and down and preheat the oven to gas mark 6 and lightly oil a baking tray.
  • Roll out the dough and use a 3 inch cutter to make the pastry shapes.
  • Spoon 1 tbsp of the rice and lentil mixture onto half of the pastry, then 1 tsp of the kale pesto recipe on top.
  • Fold the pastry over the top and crimp the edges using your fingers to secure the empanada.
  • Repeat the above step until all of the filling is used up.
  • Place each empanada onto the prepared tray and bake in the oven for 25 minutes until the top is slightly golden.

Check out my Instagram for more food!!

*recipe inspired by Greg Nelson Cooks*

lentil-and-rice-filling1

Contribute towards more great content 🙂

£1.00

Veggie Noodle Stir-Fry

Hello everyone, I hope your day has been well.

This recipe is fairly quick and simple, it does require a bit of veg preparation which probably takes the most time. It’s also somewhat healthy and great for a satiate, nutritious lunch. Vegetable stir-fry’s are a great way to get your 5 a day, especially when you use a range of different, colourful vegetables. I’ve posted a couple of stir fry recipes before but I think this is my favourite so far, the taste is amazing and I think I’ve got the combination of ingredients just right.

Stir-frying is a great, quick cooking method, perfect for any night of the week and if you love a takeaway stir fry, this would be a nice, healthy alternative. Another bonus is you can customise this recipe with whatever vegetables you have in your fridge. I’ve used 2 types of cabbage which are both fairly inexpensive and high sources of vitamin C and K, aiding in healthy cells and helping the body to heal.

Recipe: Veggie noodles stir-fry (serves 2)

Ingredients

Handful of broccoli

1 heaped tbsp of sweetcorn

1 heaped tbsp of peas

1 tsp, oil for frying

1/2 carrot, finely sliced

1 garlic clove, crushed

30g red cabbage, finely sliced

1 leaf savoy cabbage, finely sliced

Egg noodles, 1 portion

1 tsp brown sugar

1 tbsp oil

2 tbsp soy sauce

1/4 tsp chilli flakes

1/3 tsp ginger powder

Pinch of salt

50ml water

Sprinkle of nuts, crushed

Method

  • Firstly, prepare all of the ingredients and set aside.
  • Bring a small pan of water to boil and add the broccoli, sweetcorn and peas for 3 minutes.
  • In the meantime, bring a pot of water to boil for the noodles and cook according to the packet.
  • Drain the water from the vegetables and noodles once cooked.
  • Heat 1 tsp of oil in a frying pan on a medium heat, once hot add the garlic, cabbages and carrot. Cook for 3-4 minutes.
  • In the meantime mix the sugar, oil, soy sauce, chilli, ginger, salt and water together in a bowl and add to the pan, stirring well.
  • Add the noodles to the pan and cook for a further 3 minutes until most of the liquid is dissolved.
  • Portion the stir fry into 2 bowl and sprinkle with crushed nuts before serving.

Check out my Instagram for more food!!

Kale Pesto

Hello everyone, I hope your Tuesday has been well.

Today’s post is nice and quick, a kale pesto that goes perfect with pasta, pizza, salads, sandwiches or tortilla chips. Pesto is a great filler food because it can be added to almost anything and you can customise it to your own taste by adding or taking away some of the ingredients for a smoother/grainier texture. Pesto is commonly eaten in Italy mixed in with pasta. This pesto recipe is a great balance, although we are using oil, olive oil is known to be a healthier variety containing monounsaturated fats which is linked to many health benefits including increased good cholesterol and weight loss. There is also a nutritious balance of kale and walnuts which provide the body with antioxidants essential for supporting the immune system.

Recipe: Kale pesto

Ingredients

40g kale

40g walnuts, toasted in a dry pan

1 garlic clove, crushed

1/2 lemon, juice

40ml olive oil

Pinch of salt and pepper

Method

  • Wash and prepare the ingredients together, add to a blender and blitz until smooth with a few lumps.
  • If you don’t have a blender you can mash everything together in a pestle and mortar which is what I did.
  • Store in an air tight container for up to 3 day or in the freezer for 1 month.

Check out my Instagram for more food!!

Vegetable Medley with Rice

Hello everyone, I hope you are all doing well.

So it’s not long been the new year, 2021 is finally here and many people are starting new diets, eating vegetarian or generally trying to be healthier and this recipe is perfect for any of the above. This meal is easy to make and the white rice can be substituted with a healthier variety such as quinoa or brown rice. I have tried to cut the vegetables quite small in order to reduce the cooking time and maintain the nutritional value. For flavour, I’ve used a bit of garlic powder but you could add any of your favourite seasonings.

The broccoli provides the body with high sources of protein and fibre which are beneficial to the body. The red cabbage contains potassium which helps to keep the heart healthy. This is a fairly nutritious meal and would be even healthier if eaten with brown rice or quinoa.

Recipe: Vegetable Medley (serves 1)

Ingredients

60g – 90g uncooked rice

1 small carrot, grated

Handful of broccoli, cut small

Handful of red cabbage, finely sliced

1 tbsp oil, for frying

Pinch of salt, pepper, garlic powder and sugar

100ml water

Method

  • Firstly cook the rice on a gentle simmer until all of the water is absorbed and the rice grains are fluffy and cooked.
  • Heat the oil in a pot and in the meantime, wash and slice the vegetables.
  • Once the oil is hot add the vegetables and sprinkle over the salt, pepper, garlic and sugar. Leave to sauté for 3-4 minutes.
  • Check the rice and add the water to the vegetables, give it a final stir and cover with a lid.
  • Once both the vegetables and rice is cooked, serve and enjoy!

Check out my Instagram for more food!

Cabbage and Saltfish

Hello everyone, how has your day been? We have such lovely weather here in the UK, it’s about 25 degrees which is perfect 🙂

I hope you enjoy today’s recipe, it’s quite popular in our household and commonly eaten in Jamaica, usually served with fried dumpling or rice. People make it many different ways, for example bell peppers, more tomato or garlic may be added.

Recipe: Cabbage and Saltfish (serves 8)

Ingredients

3 tbsp oil

1 garlic – crushed

1/2 onion – finely diced

1 tomato – finely chopped

3/4 cabbage – finely sliced

1 tsp mixed

Sprinkle of chilli powder

Sprinkle of black pepper

200ml water

1 pack of cod salt fish – boil and remove bones

Method

  • First thing is to prepare the vegetables and set aside on a plate.
  • Then wash the saltfish and boil, then wash again in cold water.
  • Heat the oil a pan, once hot add the onion and garlic. Cover with a lid for a few minutes until soft then add the tomato and carrot stirring well.
  • Add the cabbage and cover with the lid for 5 minutes then add the saltfish and mix.
  • Pour in the water and cover with the lid again until the cabbage is cooked.

Follow my Instagram for more food.