Stir fried cauliflower rice 

Hello Dear Reader,

Another thrifty meatless day and you’ve got to try this. I’m using up a bag of quinoa but I didn’t want to have too much starch in my lunches so I riced a head of cauliflower to lighted this. We had a bowlful of supper and the rest has been packed in the fridge for the rest of the week.

Here’s what I used.

1 head of cauliflower riced

1 onion finely sliced.

1 pepper finely sliced

4 medium carrots, peeled and chopped

1 cup of uncooked quinoa, cooked in 1 litre of vegetable stock.

4 chestnut mushrooms, finely sliced

1 cup of frozen peas

Lazy ginger, Chili and garlic – I bought mine in tubes in Aldi. I gave a hearty squeeze 

GF soy sauce 

2 tubs of veggie stock pots with 750ml of boiling water.

Here’s how I cooked it.

Cook the quinoa, peas and carrots in stock….until cooked.

Heat a large shallow pan with some added spray oil and gently sauté the onion, pepper and mushroom. 

Add the riced cauliflower and stir well, then add the stock, ginger chilli and garlic and stir. Add a lid to the pan and cook for ten minutes.

Combine the cauliflower rice and quinoa and soy sauce to taste.

This reheats really well and you can add sliced plain omelette to make this an egg fried cauliflower rice. It’s also great cold to eat at your desk at work.

It’s utterly delicious and you’ve to try this.

Until tomorrow,

Love Froogs xxxxx

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Butternut squash, chickpea, sweet potato and spinach curry


Hello Dear Reader,

Normally, food bloggers have a set, lights, back ground, variety of plated, natural or diffused lighting. I popped this into freezer bags, in a Tupperware tub and took the photo with my iPad! I really should try harder. DB doesn’t like certain spices and certainly doesn’t like heat. I serve this, for him, with natural yogurt and we both eat it with brown rice. It freezes and reheats well. I take it out of the freezer before work, leave it in a pan, just reheat whilst cooking the rice, which takes around twenty minutes.

To make this, you’ll need

3-4 tablespoons of oil 

1 peeled cubed butternut squash – about 65p in Aldi

1 diced large onion

1 peeled and diced sweet potato

1/4 frozen spinach (I bought it in Morrisons for £1.40 for a kilo bag).

1/2 tsp chilli flakes – you can add more

1 tsp cumin

1 tsp coriander 

1/2 tsp of garlic granules or 2 cloves of crushed garlic.

1 tin of chickpeas 

1 tin of tomatoes

Use the tin to measure another tin of water the other ingredients.

Salt to season.

It’s so easy to make,

Heat the oil and fry the onion and spices 

Add everything else except the spinach.

Continue to cook until the squash and potatoes are cooked so a softness you prefer. We like ours quite soft.

Then add the spinach and cook for about another fifteen minutes, or until it’s melted and mixed through.
Add more spice to suit your taste, you can also add freshly grated ginger. When you serve, a squeeze of lemon juice or a splash from a bottle of lemon juice. 

This makes enough for four huge portions and we’ll eat this sometime this week. When this is frozen solid, I remove the bags from boxes and just leave them in the freezer in sealed bags.

As for the ‘presentation’, I promise to try better.

Until tomorrow,

Love Froogs xxxx