LOW GI Spiced tabbouleh with mackerel, Kale and spinach

Here is a recipe for a very healthy low GI salad recipe. I took the idea from a GI cookbook, as hubby is trying to be extra fit this month, so thought this would help in his training.

The glycaemic index (GI) is a rating system for foods containing carbohydrates. It shows how quickly each food affects your blood sugar (glucose) level when that food is eaten on its own.

High GI foods

Carbohydrate foods that are broken down quickly by your body and cause a rapid increase in blood glucose have a high GI rating. High GI foods include:

• sugar and sugary foods
• sugary soft drinks
• white bread
• potatoes
• white rice

Low and medium GI foods

Low or medium GI foods are broken down more slowly and cause a gradual rise in blood sugar levels over time. They include:

• some fruit and vegetables (but not dried fruit)
• pulses
• wholegrain foods, such as porridge oats 

I know there seems like a lot of ingredients, but you can substitute for anything suitable that you might have lying around.

Ingredients 

• 1 tbsp coriander seeds
• 1 tbsp cumin seed
• 2 roasted red peppers, sliced (I used the ones from a jar)
• 2 red red chillies deseeded and thinly sliced 
• 2 tomatoes, diced
• 1 courgette, diced
• 4 spring onions, thinly sliced
• 2 garlic cloves, peeled and thinly chopped
• Tin chick peas drained and rinsed
• 1 tbsp extra virgin olive oil 
• Handful of baby spinach
• Finely grated zest and juice of 2 lines 
• 175g bulgur wheat, rinsed, well drained, then left to soak in 200ml cold water 
• 25g toasted flaked almonds 
• Handful of chopped mint leaves
• 100g smoked mackerel fillets, skinned and flaked

Method 

• Dry-fry the seeds in a small frying pan until fragrant, then crush and set aside.
• In the same frying pan, add a little olive oil and when hot cook courgette until soft.
• In a large salad bowl combine all ingredients and mix together gently 
• Check seasoning
• Serve with lime wedges 

Slow cooker vegetable soup

This is the first time I've made soup in the slow cooker, but it was so easy and delicious.        My slow cooker fries, if yours doesn't, use a pan first.  Add a little oil to the pan, then some vegetables, whatever you have. I used sliced celery, sliced leek (washed), sliced carrot, half a bag of soup mix lentils. With these I never bother soaking over night, I rinse them and then boil them in cold water, and then add to the soup. Add stock to cover the vegetables and seasoning to taste. If for children use low salt stock and don't add salt.

Slow cook for around 3-4 hours until vegetables soft. I put this on this morning prior to baby group and was ready in time for lunch

Slow Cooker Vegetable Curry

I'd recommend a slow cooker to any busy parent, I know the idea of cooking something for 4-8 hours may seem like a waste of time. But personally I find it a life saver! I put the dinner on when the little people are having their afternoon nap. Then when I've finally put them to bed, tidied up their mess, the last thing I want to do is start cooking, which is why the slow cooker works so well! It's great for meat eaters, you could put on beef casserole in the morning and it would be lovely and succulent by the evening. 

However my husband doesn't eat red meat - and I'm not keen on chicken, therefore I mostly do veggie meals, and finding veggie recipes for slow cookers isn't that easy. Check out my stuffed peppers in the slow cooker. Stuffed peppers

Here is my vegetable curry recipe:

Ingredients:

• 1 tbsp vegetable oil
• 1 tsp cumin seeds (use powder if not available)
• 1 onion. sliced
• 2 curry leaves (not always so easy to find in a supermarket - I have some growing in the garden which i had found in a garden centre.
• 1 in piece of fresh ginger, finely chopped
• 2 fresh red chillies, deseeded and chopped
• 2 tbsp curry paste (any according to your preference, I used tikka
• 2 carrots, sliced
• 1 cauliflour, cut into florets
• 3 tomatoes, peeled and chopped
• pinch tumeric
• 250mls hot vegetable or chicken stock
• 85g frozen peas
• 115g mangetout

My slow cooker fry's, if yours doesn't you may want to use a frying pan first. 

• Heat the oil in the slow cooker on fry setting.
• Add cumin to the pan, if using seeds, when it start popping add the curry leaves and then the onion slices. 
• Stir for a few minutes until the onion has softened.
• Add the ginger and chillies and cook stirring occasionally for a minute
• Stir in the curry paste, cook and stir for a few minutes
• Add the cauliflower and carrots, cook for 5 mins 
• Add the tomatoes, turmeric and season with salt and pepper if required
• Cook for a few minutes, then add stock and bring to the boil
• turn to slow cooker setting, low, medium or high, depending on how quick you need it. I found 2 hours on high was works, but probably best 5 hours on low for the best flavour
• I added the mange tout and peas near the end of cooking, as I found that the mange touts wilt and they both lose their colour.

Here are how I served it for my 11 month old and my 2.5 year old, went down very well.

Check out my stir fry veg rice: stir-fry-vegetable-rice-

Rosh Hashanah Family Dinner

Rosh Hashanah (Hebrew: ראש השנה‎, literally "head [of] the year"), is the Jewish New Year although the real name for this Feast of the Lord is called Yom Teruah (Hebrew: יום תרועה‎, literally "day [of] shouting/raising a noise") or the Feast of Trumpets according to the correct biblical calendar of the 1st and 2nd temple period, not Rosh Hashanah. It is the first of the High Holy Days or Yamim Nora'im("Days of Awe") which usually occur in the early autumn of the Northern Hemisphere. Rosh Hashanah is a two-day celebration, which begins on the first day of Tishrei. The day is believed to be the anniversary of the creation of Adam and Eve, the first man and woman, and their first actions toward the realization of mankind's role in God's world. Rosh Hashanah customs include sounding the shofar (a hollowed-out ram's horn) and eating symbolic foods such as apples dipped in honey to evoke a "sweet new year".









For Rosh hashanah this year I had 7 people for dinner. and on reflection I probably shouldn't have took the photo's with my phone!
Before dinner we say prayers with kiddush wine and apple challah dipped in honey. The reason why we eat sweet things during this holiday is to signify a sweet year ahead. 

This year for a change I hollowed an apple and filled it with honey! It looked good for about 5 mins and then leaked out, but I think that still looked really interesting. 


First course - gefilte fish platter. Gefilte fish was bought from the kosher butcher along with salmon cutlets, served on platters of green leaves with smoked salmon.

Second course - chicken soup with knaidlach, this was brought by grandmother in law, but when I do one next, I will link in a recipe.

Main course - Roast chicken cooked in pieces with stock and lemon slices, boiled green veg, white cabbage cooked in butter and roast potatoes.

Dessert - Apple & honey cake

Prior to Rosh Hashananah, I was perusing many websites for recipe ideas, and came across this: http://theshiksa.com/2013/08/16/honey-apple-cake/ so thought id give it ago. Well it tasted great, but certainly didn't look as great as Tori's, I will try better next year.

Ingredients:

• 3 eggs

• 3/4 cup honey

• 1/2 cup white sugar

• 1/4 cup light brown sugar

• 1 1/4 cup canola oil

• 1 1/2 tsp vanilla

• 3 cups all purpose baking flour

• 1 tsp baking powder

• 1 tsp baking soda

• 1 1/2 tsp cinnamon

• 3/4 tsp salt

• 1/4 tsp allspice

• Dash of ground cloves

• 4 Granny Smith apples - peeled, cored, and shredded

Method

Ok I am not a trained chef, I am a busy working mum of 2 very little children, and although I want to eat proper home cooked food and like to eat well, I don't have all the time in the world. If you want to do this recipe properly, check out the link above. I just throw everything in the electric mixer and then into a cake tin. I did buy a bundt tin especially for this and it did look more interesting than a normal cake tin.

Bake at 190 degrees for 75 mins until skewer comes out clear.

Finished product is a lovely light moist fruity cake

Sea bass & Portebello Mushrooms

 Seabass is my favourite fish and I love cooking it this way. Place fillet on a piece of foil, lay slices of lemon on top. Fold foil and crunch sides together so there is a small opening in the top. Drizzle a little white wine on top of the fish and crunch top of foil so the fish is completely sealed. Place on a baking tray and cook for 15 minutes.

I cooked the mushrooms in a small pan with butter and spicy italian seasoning. Serve with a green salad. I like to serve this fish in the foil to add interest.

Spicy Coconut Salmon Anniversary Dinner

It might not look exactly appetising, but I promise, it is very yummy, I will try to do again, and take better pictures, I'm still new to this blogging malarky!

I do find salmon a little boring, and then I came up with the idea (I know its going to sound strange) to sprinkle chilli flakes and desiccated coconut on the salmon and then grill! It's magic!

I served it with salad leaves sprinkled with balsamic and olive oil, boiled new potatoes and griddled baby courgette and asparagus. Oh and a large mushroom, topped with boursin cheese and chilli flakes (yes my staple seasoning), which I cooked in the oven for 30 mins.

I think its reasonably healthy and very tasty.

Hope you like it

No Cook Ricotta Courgette Rolls

I have never made these before, and now I have just tasted one, I am actually very impressed. They would make great canapés or a dinner party starter, maybe served on a bed of mixed leaves with some smoked salmon. No cooking required as they are marinated in balsamic vinegar which softens the courgettes.

Ingredients 

• 1 courgette would serve 2 people as a snack or several people as a starter
• a tub of ricotta
• juice of half a lemon
• a handful of basil leaves
• I used chilli flakes as i like things spicy, but pine nuts would also be delicious 
• balsamic vinegar
• olive oil

Method

• chop ends off the courgettes
• slice very thinly using a peeler
• drizzle a tbsp of olive oil and balsamic onto a platter
• lay the courgette slices one by one on the platter 
• then drizzle with more olive oil and balsamic
• place in fridge covered for at least 20 mins and up to 6 hours
• Mix the ricotta lemon juice, basil leaves, chilli flakes and pine nuts if using
• season to taste 
• next take one courgette piece and at one end place a tsp of the mixture and then roll from one end to the other 

They can be placed in the fridge until needed.

Salmon, salad and griddled courgettes

I've been to the gym today in my pursuit of a beach body, and when I get home I want something healthy, filling and quick.

On the way back from the gym I bought 2 salmon steaks which come with watercress sauce, avocados, courgettes, and a bag of salad leaves.

First trim and cut courgettes in half, thinly slice, throw in a bowl with a little olive oil and a sprinkling of Italian seasoning or some pepper and chilli flakes would work just as well. 

Griddle until chargrilled.

You can cook the salmon a number of ways, grill oven or I cooked  in a small frying pan as I like a crispy skin.

I served with a green salad and some steamed rice

Quick and Easy Tuna & Cous Cous Salad

I've been up since 7 with the baby, dropped her off at nursery and then took the toddler to messy play. It's now lunch time and I'm very hungry. Problem is I've just joined a gym to get beach ready, and I've got my induction at 2.30 today, so can't be eating rubbish beforehand.

I raided the fridge and made this, I think it's healthy!

Ingredients

• A little bit of Cous Cous as it only takes a couple of minutes to do.
• Chestnut mushrooms cooked in a tiny bit of something, we use soya spread
• Spinach
• Salad leaves
• Cucumber  
• Half a tin of tuna
• A drizzle of olive oil
• A squeeze of lemon juice

And I served it with a popodom. I know that sounds a bit strange but other than the fact I love popodoms it's great to pick up the Cous Cous.

Summer evenings vegetarian dinner

It worked! Can't believe it wasn't as difficult as I thought, and actually quite yummy! 

I know it's been a little while since I posted, children are very time consuming!

But I just had to share these fab homemade vegetable samosas.

Made with peas, sweetcorn, red onion and feta cheese, with a sprinkling of tikki seasoning and wrapped in filo pastry.

Reasonably healthy as baked in the oven and so yummy ! 

Both my 2 year old and hubby love them, and they're perfect for a picnic, or a summers evening dinner. My daughter has hers with steamed veg and new potatoes and hubby and I are going to have ours with some tabbouleh, which by the way I've never made before ! 

Bulghar wheat, red onion, tomato, lemon juice and zest, olive oil and parsley and mint from the garden! 

So there we have it, a perfect summers evening dinner!

Samosas, tabbouleh, tzatiki and halloumi

Vegetable Samosas

I know it's been a little while since I posted, children are very time consuming!

But I just had to share these fab homemade vegetable samosas.

Made with peas, sweetcorn, red onion and feta cheese, with a sprinkling of tikki seasoning and wrapped in filo pastry.

Reasonably healthy as baked in the oven and so yummy ! 

Both my 2 year old and hubby love them, and they're perfect for a picnic, or a summers evening dinner. My daughter has hers with steamed veg and new potatoes and hubby and I are going to have ours with some tabbouleh, which by the way I've never made before !