Tag Archives: quick supper

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Braised Turkey Meatballs with Feta

I almost confused this recipe with the titillating sounding “My Big Juicy Meatballs” which can be found (like this one) in the ubiquitous Joe Quick’s “Lean in 15”. Sadly Mr. Quick’s book does not tell you how to shed 2 stones in 15 minutes but how to cook lean food in 15 minutes.. sounds like a man with a plan. In all honesty, it takes more like 30 minutes to rustle this up if you’re not that keen on your onions retaining a crunch, but is very simple and absolutely delicious. Obviously being lean, Joe Quick doesn’t serve these meatballs with anything, but we like a bit of cous cous or rice to soak up the sauce. Oh and don’t be tempted to leave out the feta- it really makes the dish. I crumble some into the kids’ dinner before they notice.

This little dish could serve up as much as 3 of your 5-a-day, and is incredibly low-fat and nutritious.

For 4 (but we can usually get two meals+ out of this recipe)

Oil
1 red onion, diced
2 red peppers, diced
1 courgette, chopped
2 x 400g cans tomatoes
40g feta, crumbled
500g turkey mince
salt and pepper, minced oregano or parsley to add flavour to meatballs

Heat a tbsp of oil in a pan and fry off the chopped vegetables for 10 minutes until softened. Add the chopped tomatoes and simmer for 20 minutes adding a little water to stop sticking if necessary.

Meanwhile, season the turkey mince and add the herbs: roll into small balls (wet hands help) you should be left with about 12-15 meatballs. Fry these off gently for a few minutes until golden all over then add to the tomato sauce- allow to braise in the simmering sauce for 10 minutes.

Just before serving, crumble in the feta and stir.

Serve with cous cous, rice or a salad.

curry and soup 020

Amazing Minestrone

The OMGWFT? post a couple of weeks ago, advocating the consumption of a more exotic take on the pot noodle, has left me feeling a little uneasy. I’m not one for packaged, processed food. Quite apart from the landfill-busting packaging and scary additives, it usually tastes pretty rubbish and I was guilty of being a total cop-out. Sometimes the need for speed and convenience (and eating something excitingly different) gets the better of all of us.

With a glut of carrots, leeks and celery (weird as I don’t like celery) eyeing me suspiciously from the fridge and an almost ex-courgette, I made this incredible soup in less than 30 mins. It’s delicious and can contain pretty much any vegetable you’ve got knocking around.

An old Jamie Oliver recipe, the base is as for a bolognese- with the addition of chopped rosemary. Leeks, courgettes, tomatoes and spring cabbage give it colour and crunch, with pasta or beans for body. A salty stock (ham is best, but let’s face it, who’s got that hanging around?) and a final grating of pecorino lift this out of the ordinary.

A glug of olive oil
2 tbsp chopped rosemary
2 slices pancetta (or streaky bacon)
2 carrots, chopped
2 ribs celery, chopped
2 red onions, finely chopped
(and a few of the following- chopped leeks/courgettes/peas whatever is green and needs to be eaten!)
1 tin chopped tomatoes
750ml stock (homemade ham stock is best but I used leftover chicken and Marigold vegetable powder)
A few handfuls small pasta (broken spaghetti for example)
two handfuls shredded and chopped spring cabbage (this goes in at the very last minute and is literally just blanched)
A good grating of pecorino or parmesan.

Heat a good few tbsp of olive oil in a large pan, add the rosemary and pancetta first and fry for a minute, then add the carrots, onions and celery. Sweat gently for 10 minutes, until soft. Add the other veg and cook for a further 5 minutes.

Pour in the tomatoes and stock, bring to the boil and simmer for 5 minutes. Add the pasta and simmer until cooked. Just before you eat, throw in the cabbage to blanch for a few minutes.

Serve with a grating of cheese and a hunk of crusty bread (the bread’s good in it too)

No packaging, no additives, no guilt.