Loaded Bread Dipping Oil

 

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Mix together the following :

• Approx 1/2 cup olive oil
• 2 tablespoons balsamic vinegar
• 3 tablespoons sun dried tomatoes
• 2-3 tablespoons juicy olives
• 1 tablespoons or more minced garlic
• Teaspoon paprika
• 1/2 chili flakes
• Lots of parmesan
• Herbs- Fresh Italian parsley or your choice
• flaky salt and fresh cracked black pepper

Chicken and Potato Stew

 

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INGREDIENTS

• 1 yellow onion ($0.28)
• 3 ribs celery ($0.64)
• 4 cloves garlic ($0.32)
• 1/2 lb. carrots ($0.32)
• 1.75 lbs. boneless, skinless chicken thighs ($6.52)
• 4 Tbsp all-purpose flour, divided ($0.02)
• 2 Tbsp butter ($0.18)
• 1 Tbsp olive oil ($0.16)
• 1.5 lbs. baby potatoes ($2.89)
• 1 tsp dried parsley ($0.10)
• 1/2 tsp dried thyme ($0.05)
• 1/2 tsp dried rosemary ($0.05)
• 1/2 tsp dried sage ($0.05)
• 1/4 tsp freshly cracked black pepper ($0.02)
• 2 cups chicken broth ($0.26)
• 2 cups vegetable broth ($0.26)
• 1 Tbsp chopped fresh parsley (optional) ($0.10)

INSTRUCTIONS 

1. Dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half before you begin.
2. Cut the chicken thighs into 1-inch pieces. Sprinkle 2 Tbsp of the flour over the chicken and toss until the chicken is evenly coated.
3. Add the butter and olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling.
4. Add the flour-coated chicken to the pot with the butter and oil and allow the chicken to brown on all sides (avoid stirring until browned on the bottom). When the chicken is browned and there is a nice brown layer of flour on the bottom of the pot, remove the chicken to a clean bowl with a slotted spoon. The chicken does not need to be cooked through at this point, just browned on the outside.
5. Add the onion, celery, garlic, and carrots to the pot and continue to sauté until the onions are soft. Use the moisture released by the vegetables to dissolve and scrape the browned bits off the bottom of the pot.
6. Once the vegetables are slightly softened, add the remaining 2 Tbsp flour to the pot and continue to sauté over medium for about two minutes more. The flour will begin to coat the bottom of the pot again.
7. Return the browned chicken to the pot. Also add the potatoes, parsley, thyme, rosemary, sage, pepper, chicken broth, and vegetable broth. Stir to combine and dissolve any flour off the bottom of the pot.
8. Place a lid on the pot and allow it to come up to a boil. Once it reaches a boil, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, without a lid and stirring occasionally, for about 30 minutes or until the potatoes are tender and the broth has thickened.
9. Taste the stew and add salt if needed (I did not add any, but it will depend on the salt content of the broth you used). Add a tablespoon of fresh chopped parsley if desired, and serve hot.

NUTRITION

Serving: 1.5cups

Calories: 355kcal

Carbohydrates: 32g

Protein: 30g

Fat: 12g

Sodium: 802mg

Fiber: 4g

Arroz con Pollo

 

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Ingredients

• 3 tablespoons vegetable oil, or pork lard
• 1 small white onion, medium dice
• 1/2 cup chopped fresh green chilies (such as poblano), seeds and veins removed
• 2 cups long-grain white rice
• 2 pounds boneless, skinless chicken, cut into 1 to 1 1/2-inch cubes
• 2 cloves garlic, chopped
• 3 3/4 cups chicken broth, 2 (15-ounce) cans
• 2 cups tomato puree, or 1 (15-ounce) can tomato sauce
• Kosher salt, to taste
• Chopped onion, cilantro, diced chilies, for garnish

Directions

1. Heat oil or lard in a large pot or Dutch oven over medium-high heat. Saute onions and chilies for 2 to 3 minutes, or until they turn fragrant.

   

   The Spruce / Julia Estrada

2. Add rice and cook, stirring frequently, for about 1 minute, until it turns translucent.

   

   The Spruce / Julia Estrada

3. Add chicken and garlic and cook for about 2 more minutes, stirring once or twice.

   

   The Spruce / Julia Estrada

4. Pour in broth, tomato puree, and salt and bring mixture to a boil. Reduce heat immediately until liquid barely simmers.

   

   The Spruce / Julia Estrada

5. Cover pot and let simmer undisturbed for 25 minutes. Take pan off of heat and let sit, without lifting the lid, for an additional 5 minutes (or up to half an hour).

   

   The Spruce / Julia Estrada

6. Serve arroz con pollo with a garnish of chopped onion, cilantro, or diced chilies.

Recipe Variations

Add a handful of veggies (carrots, peas, green beans, etc.) when you add the broth for extra color, flavor, and nutrition.

Use peeled and diced tomatoes instead of tomato puree if you prefer white rice with red specks.

Add a little bit of achiote paste to your arroz con pollo to give it an appealing yellow color.

Vary the type of chili pepper or bell pepper used—try a red pepper instead of a green one.

Tuna puttanesca ragù

The big easy A punchy favourite packed with hefty flavours – and almost everything comes out of your storecupboard Tuna puttanesca ragù 

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Serves 4 Hands-on time 25 min Simmering time 45 min 

• 290g jar pitted black olives (ideally kalamata) 
• 100g jar capers • 50g tin anchovy fillets in oil 
• Large pinch (or two) chilli flakes
• 4 garlic cloves, finely sliced 
• 180ml red wine • 400g tin plum tomatoes 
• 300g tortiglioni, or similar tube-shape pasta 
• 160g tin tuna in olive oil 
• Small bunch parsley, chopped 

Directions

1. Drain the olives and capers, rinse well, then put in a large bowl of water and set aside (this helps remove excess salt). 
2. Put a medium saucepan over a medium heat. Add the anchovies – oil and all – along with the chilli flakes. Cook, stirring, for a few minutes until the anchovies dissolve into the oil, then add the sliced garlic and fry for a minute or two until fragrant. 
3. Add the red wine, turn up the heat and simmer vigorously for 4 minutes, then tip in the tomatoes, breaking them up as you do so. Half-fill the tin with water, swirl it around, then pour it in. Give everything a stir and bring to a gentle simmer. 
4. Drain the olives and capers, then put in a food processor and pulse a few times to create a mince-like texture. Stir them into the sauce, then leave to simmer very gently for 45 minutes, stirring occasionally. You want it to be dark, jammy and thick, as the pasta water will loosen it when added later. 
5. Once the sauce is nearly ready, bring a large pan of water to the boil (there’s no need for salt as the sauce is salty enough already). Add the tortiglioni and cook for 8 minutes (or a couple of minutes less than stated on the packet), stirring occasionally. Meanwhile, drain the tuna and stir it into the sauce, breaking it into flakes as you do so. Season with plenty of black pepper. 
6. Drain the pasta, reserving a cup of pasta water, then tip the pasta into the sauce along with most of the parsley and mix well, adding just enough pasta water to loosen the sauce. Mix vigorously to emulsify the sauce so it coats the pasta, then take off the heat and leave to rest for 3 minutes before serving. 
7. Top with the remaining parsley. 

Per serving 597kcals, 23g fat (3.3g saturated), 24g protein, 61g carbs (6.5g sugars), 4.8g salt, 6.3g fibre RECIPE: TOM SHINGLER. FOOD STYLING: POLLYANNA

Slow Cooker Beef Curry

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My Slow Cooker Beef Curry, the beef literally melts in your mouth in this recipe its creamy it has a kick and it tastes delicious. 

Ingredients: Serves 5 (446 and 45.8g protein per serving)

• 1 large onion chopped
• 4 garlic cloves minced
• 1 tbsp ginger minced
• 1 bell pepper chopped
• 2 red chillis (add a third if you like it extra spicy)
• 3 tbsp madras curry paste (I used madras as I like the heat, you can use a milder curry paste if preferred)
• 1 tbsp cumin
• 1 tsp coriander powder
• 1 tbsp curry powder
• 2-3 curry leaves or 1-2 bay leaves
• 400ml coconut milk
• 125ml beef stock
• 1 tbsp tomato puree
• 1 tsp sugar
• 750g stewing beef
• 1 tbsp cornflour
• 1 tsp olive oil
• Garnish:
• Handful fresh coriander
• Freshly chopped chilli (optional)

Method:

1. - In a pan brown off your beef in 1 tsp olive oil and 1 tbsp cornflour for 2-3 mins.
2. - Add to the slow cooker pot along with the rest of the ingredients, mix together and season well then cook for 4 hours on high or 8 hours on a low and you’re ready to tuck in. Serve with fluffy rice and a cold beer and enjoy!

Tuscan Salad

 

Article

Ingredients

• 8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
• 1 head Romaine lettuce, torn
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1/2 cup pitted black olives
• 1/2 red onion, cut into slivers
• 1 lemon, juiced
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 ounce shaved Parmesan (about 1/2 cup)

Instructions

Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.

In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.