Wow I haven’t blogged about food for a long time. Well my New Year’s Resolution is finally getting some attention so I’m back.
My excuse? Well I just haven’t cooked anything new. My wife started a new job (no longer working with me) and it just became easier for both of us to eat at lunchtimes and not really do anything special in the evenings.
Also, a new Wetherspoons opened next door to our office so I’ve been eating junk for 2 months.
But yesterday I decided to stop going out at lunchtimes – get a bit healthier and lose some of the weight I’ve gained. I need to – my wife is losing weight like nobody’s business!
So this dish is the first of many dishes I plan to make from Anna Jones – A Modern Way to Cook. I do like her books – and they please Freya as she wants to eat less meat than we have been doing lately; so expect lots of vegetarian dishes for a while.
This recipe is in the ‘make in the time it takes to set the table’ category – i.e. 15 minutes. I tell you now – that is impossible. It can’t be done – not by me anyway – and I can do the Jamie’s 15 minute meals on time.
Breaking it down this dish is essentially quinoa boiled up in some vegetable stock. When that is done you add that to some spring onions, garlic, sweet potato, carrots and chick peas – which you will have been pan frying for 10 minutes or so to go tender. Oh there’s a little bit or turmeric in there too!
Sweet potatoes and carrots are notoriously unpredictable when it comes to them going soft. It took some time before I considered my vegetables to be ‘ready’ and I love a bit of crunch.
To top it off you fry some spring greens in coconut oil and a squeeze of lemon.
This dish is incredibly tasty. If you are on a budget this is incredibly cheap to make too.
I was planning on serving up two dishes yesterday – the other being a Kale and Crispy Rice dish – but there was plenty here for two with some left over for lunch.
Hopefully I’m back for good this time – and hopefully I’ll lose a stone before I got on holiday in March!