Inauthentic Fajitas are all the rage in our house! What is an inauthentic fajita, I hear you ask.... Well is chicken, with onions, peppers, seasoning and any other vegetable I can find in the kitchen.
Broccoli, cauliflower, courgettes, carrots, asparagus, green beans etc are often in the mix! Any fussed eaters can remove what they don't like. The amount's are measured by eye, and any leftovers are put in lunch boxes for the next day. I make my own fajita seasoning and use as needed. Ingredients
Fajita Seasoning
Put all ingredients into a jar, stir to combine. Use as you require, usually 1 teaspoon at a time according to taste. Instructions
Geraldine Fitzpatrick
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Steak (grass-fed) on the griddle, such a quick and easy dinner. Plus I get a higher ratio of Omega 3 fatty acids, to support my heart and brain.
Ingredients
Instructions Depending on the thickness of your steak, here is a rough guide: Rare to Medium-Rare Steak: two to three minutes per side over medium-high heat. Medium-Rare to Medium Steak: three to four minutes per side. Medium to Well-Done: four to five minutes per side
Floury spuds, with butter and steamed broccoli, plus home-made tandoori spice mix to sprinkle on my steak. Enjoy! Geraldine Fitzpatrick After recently getting a very high cholesterol blood result (of the bad type), I decided to relook at my lifestyle.
Oats are great to help reduce cholesterol, however, I'm not at my best in the morning, I don't like the smell of porridge cooking!!! What was I to do? Overnight oats - why not give it a try? Well, I am well and truly hooked. It is also ideal for the amazing sunny days we are having/. Ingredients
Recipe
Geraldine Fitzpatrick I do love a one pot meal or one tray version. Everything together and cooking in the background.
My formulas have become very simple over the years. Chop, toss, flavour, cover in stock and into the oven. Just change the ingredients as you have them. This one is a good Gluten Free version that works well for all.
INSTRUCTIONS
Anne Maher It is welcome to see lambs’ liver for sale at The Urban Co-op every week now and a good value meal it is in more ways than one. We have endless conversations here about the value of this food as a nutrient dense masterpiece of nature and we discuss the many ways of hiding it in foods to make it more acceptable and palatable. The issue though is accepting it as is. Aren’t we all about that these days! Being true to ourselves then, so I am consciously trying to make it a thing in our house lately. A weekly staple if you like. So, if you come to visit on Tuesdays, it’s the following on the menu…
INGREDIENTS
First off I place the liver into a bowl of raw milk for a few hours. This is a traditional method to help change the texture and quite frankly it works! Drain off the milk which usually feeds our very happy cat. Toss the liver in a flour mixture of ( GF) arrowroot, salt, pepper and paprika. Flour of course works well too. Fry chopped onion in copious amounts of butter until browned. Add chopped garlic for a minute or two. Toss mixture into oven proof dish. Add more butter to the pan and fry the liver for a few minutes just to crisp the edges and add to the dish. Add bay leaf. Cover with beef stock and then pop into the oven for about 20 -30 mins at 180°C Sometimes I add Caroline Rigneys streaky rashers to this pot to add another layer of flavour. Serve with creamiest mashed potato. Anne Maher When shopping – particularly if I’m hungry, savouring the idea of preparing delicious dishes, I often buy too much fresh produce. Then I find myself stuck with an excess of wonderful ingredients and a lack of desire to cook. I have many reasons to cook or create a recipe; hunger, obviously, is the principle one, or simply “emptiness”, as my father would claim; the second is the glorious sight and smell of fresh vegetables, fruit and cheese; other reasons include the temptation of a good recipe (or food photograph), or the memory of a dish or a flavour, and the desire to recreate it: but the one that most frequently motivates me to action is the determination to use up food stuff before it goes off, (oh, the the horror of wasting food which costs so much labour to produce!). This January has been particularly challenging in our house as I’ve been off food since Christmas due to a long-lasting dose of the flu. So all the wonderful food I had bought in the week before Christmas was sitting ignored. The sight of bananas turning browner in a bowl finally drove me to rouse myself and make banana muffins – I just could not throw them out. As an added bonus I was able to use stale natural yogurt – (sour smelling but no mould). This is an easy recipe and these muffins are a great snack, delicious for breakfast or for putting in lunch boxes and have the added bonus of being quite light on sugar. They also keep well for 3 or 4 days and, if anything, taste better a day or two after baking. Ingredients
Method
ENJOY! Katie Verling POACHED PLUMS IN ORANGE & CINNAMON SYRUP If you are stuck for dessert or pudding ideas this winter and want to prepare something quick and easy that is memorably delicious – this is sure fire dish. The rich red of the soft plums sitting in a rose-coloured fragrant liquid will delight you and your guests. All you need is a lovely serving bowl - preferably in glass, plenty of whipped cream, cream fraiche or Greek yogurt (or a mix of all three!), toasted flaked almonds and voila! These plums can be served warm or cold – and if you decide to serve them cold I suggest you carefully spoon the cream mixture on top and scatter the toasted flaked almonds all over and leave to settle for an hour in a cool place. Ingredients
Method
Serve as suggested above and keep any left-over juice to add to porridge, granola or yogurt in the morning. If you like you could use red wine in your poaching liquid and replace the cinnamon with 2-3 pieces of star anise (but remember to remove it as soon as the fruit is cooked). Katie Verling This dish is great to eat in the run up to Christmas as it’s quick, easy, tasty and contains little heavy protein (after all, Advent, like Lent is associated with dietary restraint). But, it is also delightful contrast after Christmas when you are jaded from eating heavy meals and need to divert your palate after feasting on the intense flavours, spices and winter herbs of the festive season.
I’ve had a heavy cold in the last few weeks and have approached cooking with deep reluctance. Low on a lot of kitchen staples, I’ve been driven to invention, combining ingredients to make something to please my peaky palate and soothe my senses! With a yen to eat something light, flavourful and quick to prepare I searched in the fridge and found a carton of cream, a fennel bulb, some courgettes, and then spotted a bowl of lemons on the table. (As I wrote in my April recipe -Mushrooms, wild garlic and cream on toast - cream is a most useful ingredient to have in your fridge as it makes a great base for a quick pasta sauce). When I discovered I was out of parmesan cheese, I added an egg and a generous sprinkle of smoked Achill Sea salt to finish the dish. INGREDIENTS Serves 3-4 as lunch or a light supper– depending on levels of hunger of course!
METHOD
Additions or variations
Katie Verling |
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March 2024
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