Couscous Salad with Chickpeas and Fresh Veggies

It’s our second anniversary! Yay, we’re toddlers! It’s been two years since Ann, the hardworking, dedicated, passionate chefsordinaire at Grubbs n Critters, and I, started our Monthly Mystery Munchies, and it’s been an awesome experience. It’s been challenging, exciting, interesting, but, most of all, it’s been a hugely rewarding and positive experience. Ann, thank you for your commitment, enthusiasm, patience and friendship! Here’s to another two years!

This month, the theme was simple: green, yellow and red. That was it. I loved the simplicity of it, but also the wide range. I mean, anything goes, as long as it’s those colours. That’s the fun thing – we could make a meat dish, veggie dish, side dish, main dish, dessert, baked dish, anything! Absolutely anything! And how fun when I made a cold couscous salad, and Ann made a swiss roll! It’s all open to interpretation, which makes it curious and fun!

I chose couscous salad with baby tomatoes, red onions, a trio of peppers, olives and chickpeas. I serve this salad as a main course, and when I say it’s ridiculously easy, I’m not joking. There’s no cooking involved, except for preparing the couscous. That’s it. The whole thing literally takes five minutes – wash and slice the veggies while the couscous is standing in hot water. Mix together. Top with chickpeas. Done.

Ann made a giraffe-inspired Swiss roll and it looks delicious AF. I basically produced a five-minute dish, and she totally pushed the boat out! She added peaches as her ‘yellow’, but the kids weren’t feeling the vibe. I personally think it’s a great addition! Aaand she used red velvet colouring as the base, and stuffed it with so much yesssness (that’s a word, I promise! (I’m looking at you, mascarpone cheese!) The result? Well, check it out for yourself. (It does not disappoint!)

So, if you’re into raw, fresh ingredients, and you don’t have much time to prepare dinner, this is your guy. You can serve this as a side dish, which works well too. No fuss, no missioning, just easy, quick food. YES! However, if you’re looking for a Swiss roll stuffed with all things cream, Ann’s recipe is the way to go.

Couscous salad with fresh veggies

  • Time: Literally 5 minutes
  • Difficulty: My 5 year old niece could ace this
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Supplies:

2 cups cooked couscous (soaked in water and chicken stock)
500g halved baby tomatoes
1 sliced red, yellow and green pepper
1 sliced red onion
Kalamata olives
30g crumbled feta
1 drained tin chickpeas

Making it Happen:

Cook the couscous per package instructions but add chicken stock to the water.
While the chicken stock is soaking, slice the veggies.
Add the chicken stock to a large dish, then add veggies and the drained chickpeas.
Crumble with feta and season with freshly cracked black pepper.

Monthly Mystery Munchies #21: Huevos Rancheros (Eggs with Spicy Salsa)

huevos-rancheros-2-1

Delicioso! This month’s theme was chosen by Ann, and wow, it was a goodie! Breakfast, they say, is the most imprtant meal of the day. (Side note: Who exactly are the mysterious”they”? “They” say a lot, but I tend to agree with “them” on this one!) I entered into this challenge with curiosity and muchos excitement. We’ve never done a breakfast challenge for our Monthly Mystery Munchies, so this was an excellent, and challenging, idea.

huevos-rancheros-closeup-3

See, I frikken love all things spice. And eggs. Gotta love eggs. The result, you ask? Huevos rancheros – a traditional Mexican breakfast consisting of a tomato-y veggie salsa, topped with eggs, and rolled in a tortilla. This dish is flexible though, so I served it on seedloaf. We also had it for dinner last night, and it was bomb! Yummers! I desperately wanted to make guacomole, but ffs, all the avos were hard. Blah. Anyway, we soldiered forth (we = The Husband and I. He loves giving input, because he is the guinea pig, a role he happily, uh, relishes. See what I did there?). Oh, and “ffs” stands for “for food’s sake” – get your mind out of the gutter!

As much as choosing one recipe was a challenge, this one is not only a fiery start to the day, but it’s easy to boot. Fry up some sweet peppers, chillies, garlic, and tomatoes. Add egg. Top with coriander. I mean! See, easy, yes? Yes! I played around with this recipe and the final result is, in my opinion, muy bueno! I’m pumped about Ann’s recipe – “Hearty Breakfast Quiche“! QUICHE, people! #BeStillMyBeatingHeart #QuicheForBreakfastIsTheNewBlack! Ch-ch-check it out at Grubbs n Critters, and feast your eyes (and tummies) on her latest offering and so much more.

Happy New Year folks, and may it be a year filled with gastronomical delights!

Huevos Rancheros (Eggs with Spicy Salsa)

  • Time: 20ish minutes
  • Difficulty: Easy (or over-easy)
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Supplies:

1 onion, thinly sliced
2 gloves garlic, thinly sliced
Mixed sweet peppers, I used yellow and red, sliced
1 green chilli, sliced (I leave the seeds in for an extra bite, but you can remove them)
1 teaspoon dried cumin
2 bay leaves
1 x 400g tin tomatoes
2 large tomatoes, sliced
2 tablespoons olive oil
4 large eggs
Sea salt and freshly cracked black pepper
Tortillas/toast/whatever you want to serve it with
Fresh coriander to garnish

Making It Happen:

Heat the olive oil on medium. Add the onion and fry until softened and lightly browned, about 5-8 minutes. Add the garlic and fry for another 2 minutes.
Add the cumin and chillies and fry for 30 seconds.
Add the peppers, tomatoes and bay leaves and simmer for 10 minutes. Season with salt and pepper.

Fry your eggs to your liking (I perfer them with runny yolk but solid whites). Scoop the salsa onto your tortilla/bread/whatevs, place your egg on top, garnish with coriander and remember to remove the bay leaves.

Crazy About… Kale and Spinach Soup

Kale soup 3

All hail kale! This recipe is the perfect fit for healthy and easy, and it happens to be winter, which is an excellent excuse for soup! Superfoods? Check. Budget-friendly? Check. Ridiculously low in calories? Check check. I’m so down for this! Instead of only using kale, I added spinach, onions, leeks, celery, broccoli, tomatoes, chickpeas, butter beans and chilli flakes. Sound good? It is! You can serve this yummy soup as a starter or main, for lunch or dinner. Here ya go…

Kale and Spinach Soup

  • Time: 25 minutes
  • Difficulty: easy
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Supplies:

3 tablespoons olive oil
1 onion, chopped
4 stems celery, chopped
1 teaspoon minced garlic
3 leeks, sliced
200g baby kale, chopped
300g spinach, chopped
300g broccoli
1 x 410g whole peeled tomatoes
1 x 410g butter beans
1 x 410g chickpeas
1 teaspoon dried chilli flakes
1 teaspoon salt
1 tablespoon lemon juice
4 cups vegetable stock
Greek yoghurt (optional)

Making It Happen:

In a large pot, heat the olive oil over medium heat and fry the onion, celery, garlic and leeks for 5 minutes until soft.

Stir in the spinach and kale, season with salt and simmer for 2 minutes.

Pour in the vegetable stock, tomatoes, broccoli and chilli flakes. Bring to a boil, lower heat and simmer for 15 minutes until the spinach and kale have thoroughly wilted and the broccoli is soft.

Blitz in a food processor or using a handheld blender. Return to the pot and add the beans and chickpeas, simmering for 1 minute.

Add lemon juice and stir well. Serve with a dollop of Greek yoghurt.

 

Crazy About… Roast Vegetables with Balsamic Glaze

Balsamic glazed roast veg 2 1Roast veggies are always delish, but sometimes one needs to add a little somethin’ extra. This balsamic glaze is the perfect choice to zhuzh it up – easy, sweet and healthy. Here ya go…

Roast Vegetables with Balsamic Glaze

  • Servings: 4
  • Time: 45 minutes
  • Difficulty: easy
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Supplies:

Veggies:

500g sweet potatoes, peeled and sliced into rounds
250g button mushrooms, halved
500g baby tomatoes
3 carrots, julienned
5 garlic cloves, unpeeled
3 tablespoons olive oil
1 teaspoon paprika
Sea salt
Parsley for garnishing

Balsamic Glaze:

⅓ cup vegetable stock
2 tablespoons olive oil
¼ cup balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1 tbsp lime juice
Sea salt and freshly cracked black pepper

Making It Happen:

Balsamic glazed roast veg 1Preheat oven to 200°C.
Prepare the veggies and place them in a large roasting dish. Drizzle with olive oil, sprinkle with paprika, and roast for 45 minutes, turning after 20 minutes. Once cooked, remove the garlic skins.

 

Balsamic glazed roast veg 4 1For the glaze: Add all glaze ingredients to a saucepan and stir well. Bring to a boil slowly, then turn down the heat and simmer for 10 minutes until the glaze is reduced and sticky. Pour over the veggies and serve hot.

 

Crazy About… Sautéed Lentils

Lentils veg 7Easy! Tasty! Healthy! Check, check, check. I do enjoy a culinary trifecta! This recipe takes less than 15 minutes to cook (it takes me longer to put my face on), it’s packed with flavour, it’s low-carb and low-fat, and can be served as a side dish or a main meal. Last night we had it with honey and mustard chicken breasts, and this afternoon I had it alone for lunch. It was delish as both. Here we go…

Sautéed lentils

  • Servings: 4-6
  • Time: Less than 15 minutes (no, really)
  • Difficulty: super duper easy
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Supplies:

500g lentils, cooked
1 red onion, thinly sliced
2 garlic cloves, crushed and sliced
500g baby tomatoes, halved
1 green pepper, sliced
1 red pepper, sliced
1 sprig rosemary
1 tablespoon lemon juice
Salt and black pepper to taste
Olive oil

Making It Happen:

Lentils veg 81. Heat the olive oil in a large pan and fry the onion and garlic on medium for 5 minutes. Add the tomatoes, sliced peppers, and rosemary and simmer for another 5 minutes.

 

 

Lentils veg 6 12. Add the lentils and lemon juice, and simmer for 2 minutes.  Season with sea salt and freshly cracked pepper.

 

Crazy About… Asparagus and Green Bean Salad

Asparagus green beans 5This recipe is eeeeasy, people, and delicious, and healthy. I’m down! Ready in minutes, and served either warm or chilled, it’s tasty, low-fat, and delicious. Did I mention it’s delicious?

Asparagus and Green Bean Salad

  • Servings: 4 sides
  • Time: 10 minutes
  • Difficulty: ridiculously easy
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Supplies:

Asparagus green beans 1170g asparagus
200g green beans
2 tablespoons olive oil
1 disc low fat feta
Peppadews/ piquante peppers, halved
Sea salt and freshly cracked black pepper

 

Making It Happen:

Asparagus green beans 21. Slice the asparagus and green beans into thirds. Steam them until al dente.
Heat the olive oil in a large pan, and add the asparagus, green beans, and peppadews. Fry on medium heat for 4-5 minutes.

 

 

Asparagus green beans 32.Crumble the feta over the vegetables and season with salt and pepper. Serve warm or chilled.

Roast Vegetables with Quinoa

Quinoa veggies 7Thank you, Joaquin Phoenix. Why, you ask? When I initially read about quinoa, the only way I could remember the correct pronunciation was by saying this sentence: would Wah-keen like some keen-wah? See? It works! So, thank you Mr Phoenix, brilliant actor and moderately strange human being-slash-space cadet, for preventing major embarrassment when talking to my friends about this super healthy grain seed!

In my attempt to eat more vegetarian dishes, I discovered the deliciousness of roasting peppers, onion, baby tomatoes and carrots, and adding it to sautéed whole tomatoes and beans. This meal is protein-rich, full of goodness, and drenched in yumminess.

Roast Vegetables with Quinoa

  • Servings: 4
  • Time: 35 minutes total
  • Difficulty: easy
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Supplies:

Quinoa roast veg 11 yellow, red & green pepper, halved lengthways and deseeded
1 red onion, halved
250g baby tomatoes
3 carrots, peeled & halved lengthways
1 stalk celery, sliced
1 tin red kidney beans, drained
1 tin whole peeled tomatoes
1 teaspoon paprika
1 heaped teaspoon garlic
1 tablespoon Greek pesto
1 cup vegetable stock
½ cup quinoa
1 tablespoon lemon juice
1 handful Italian parsley
Olive oil
Salt

Making it happen:

Quinoa roast veg 21. Preheat your oven to 200°C (400°F). Grill the peppers (skin side up), onion, baby tomatoes and carrots for 15-20 minutes until the peppers have blackened. Set aside for 5 minutes to cool.

 

 

Quinoa roast veg102. While the roasted veggies are cooling, drizzle the olive oil (just enough to cover the surface) into a large pan over medium heat and pour in the drained red kidney beans and tinned tomatoes. Add the celery, paprika, garlic, lemon juice and Greek pesto, and simmer.

 

Quinoa roast veg 33. While the above is simmering, peel and slice the peppers and slice the carrots, adding them to the pan. Simmer for 5 minutes.

 

 

Quinoa roast veg 54. Rinse the quinoa in a sieve under cold water. Pour the vegetable stock and quinoa into the pan, and bring to a boil. Turn down the heat to medium-low and simmer for 15 minutes until the quinoa is cooked.

 

Quinoa roast veg 65. Garnish with Italian parsley.