Cook Once Eat Twice

Cook Once Eat Twice January 2016 Round Up

Thank you so much to everyone who joined in with Cook Once Eat Twice in January.   There were some fantastic recipes  and I’m sorry the round up is a little late.

The first entry was this Easy Peasy Beef Lasagna by Easy Peasy Foodie.  I love the way Eb layers her lasagna with béchamel sauce in the middle too!

Beef Lasagna

The next entry was this Slow Cooked Borlotti Bean Chilli by the Veg Space.  It looks like the perfect vegan meal to me.

slow cooked borlotti bean chilli

Next was this delightful sounding Truffle Honey Roasted Cauliflower and a Quiche from Food Eat Love.

truffle roasted cauliflower

I made this simple Spiced Wild Rice and Pea Salad.  Perfect for winter as most items are from your store cupboard.

Spiced Wild Rice and Pea Salad

I love pastry and cheese so the next entry, this Brie, Leek and Onion Quiche by The Baking Explorer would definitely be something I’d enjoy.

brie leek and onion quiche

I for one was inspired to make cabbage more interesting  by Birgerbird in a guestpost on Foodbod after  seeing and reading her ‘Steam Sear and Slather’ method.

steam sear slather cabbage

I still haven’t tried one pot pasta but Green Gourmet Giraffe reminded me that I need to with this One Pot Pasta with Chickpeas and Courgette.

one pot pasta (1)

Something for every tea drinker is these beautiful Russian Caravan Cupcakes by Only Crumbs Remain.  Even though tea’s not really for me I’m impressed by the effort that went into them.

Russian Caravan Cupcakes

I love my slow cooker and this Slow Cooked Vegetable and Cider Cassoulet by Tales from the Kitchen Shed sounds delicious, especially with the lovely herby breadcrumb topping.

slow cooked vegetable cider cassoulet

I love the sound of this Celeriac, Stilton and Pear Soup by How to Cook Good Food.   It looks perfect for cold winter days!

celeriac-pear-soup

It’s no secret that I love Indian food and one of my favourite recipes this month is this Butternut Squash Vegetable Bhaji by FoodBod.

butternut squash vegetable bhaji

There was then another mouthwatering vegan recipe from The Veg Space with this Purple Sprouting Broccoli Baked Farro Risotto.

Purple-Sprouting-Broccoli-Farro-Risotto-Bake

Next there was a beautiful Winter Vegetable Tagine from Allotment 2 Kitchen.    It looks so tasty and very seasonal.

Winter Tagine

A chilli is always a great #CookOnceEatTwice meal and Chili’s Favourite Hot Chili from Rooted in Foods looks gorgeously warming.

Chili-title-copy

It can be hard to make stuffed vegetables look amazing but Hijacked by Twins certainly managed it with these Freekeh Stuffed Peppers.  I need to try freekeh soon!

Freekeh stuffed peppers

Next The Not So Creative Cook made this delicious spicy Algerian soup, Chorba M’Katfa, and even made some tasty little boreks to go alongside.

chorba-mkatfa-tnscc-2

There was then a delicious warming Chicken, Sweet Potato and Watercress Curry from Snack to the Future.  I would so much love to eat this right now!

chicken-sweet-potato-and-watercress-curry

The final entry was from Fabulous Fare Sisters with these yummy-looking Chipotle Chicken Tacos.

chipotle chicken tacos

Thank you again to everyone who took part.   February’s #CookOnceEatTwice is already live so please come and join us again.

Cook Once Eat Twice

Cook Once Eat Twice

Cook Once Eat Twice February 2016

Welcome to this month’s Cook Once Eat Twice.   January was a fantastic month with 18 delicious entries and I will post the round up in a few days time.   In the meantime you’re very welcome to start linking up your posts for February.

As usual I’d love to see any recipes that are perfect for more than one mealtime.

Cook Once Eat Twice

Here’s a reminder of the rules:

  • Include a link in your post to Searching for Spice and include the badge.  Add your link to the linky below.
  • If you tweet, tweet me @Corinthecook using the hashtag #CookOnceEatTwice and I will retweet.
  • Include the source of any recipe if applicable and use your own photos.
  • I will pin all entries onto the Cook Once Eat Twice Pinterest board.
  • It’s acceptable to link up old posts but please update them with the link and the badge so they fit the rules of the challenge.
  • Feel free to link up to other blogging events as well, as long as it is within their rules.
  • The closing date is the 28th of the month and the roundup will be posted soon afterwards
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Gousto january 2016 ingredients

Review: Spice up your January with Gousto Meal Kits

As you’ve probably guessed from the name of this blog, I love using spices in my cooking.   Adding a little spice here and there is often just what you need to take an everyday meal from ordinary to extraordinary.

In the past I have reviewed Gousto meal kits, which I was very impressed with, and so when I was asked if I would like to try a couple more meals kits as part of their Spice up your January campaign I was very happy to accept.

January is traditionally the time for diets and detoxing.   The time for frugality and giving up things.  But why should it be?   Why not spice up your January instead?   Experiment with new spices and  make even tastier meals.  After all, you’re more likely to stick to a healthy diet if it’s full of flavour.

Gousto Turkish lamb bulgur

Turkish Lamb Bulgur

The two meal kits that I tried out both use spices to complement the dishes.   The first dish I made was Turkish lamb bulgur which uses the spice paste harissa to add lots of flavour to the lamb, as well as a good bit of heat!  As a child I didn’t like lamb but after discovering how well it goes with North African, Middle Eastern and Indian spices it became of of my favourite meats.  This dish took about half an hour from start to finish and was a real hit.

The second dish was jerk chicken using allspice and cinnamon.  It was hot and spicy but so so tasty as well.  I could happily eat it again and again.

Gousto deliver all the ingredients you need directly to your door.   The fresh ingredients are packaged so they stay cool all day and are in exactly the right quantities to make the recipes so there’s no waste.   Each recipe has a clear and easy-to-follow recipe card with pictures  as well as directions for each step.   I’ve enjoyed all the meals I’ve tried and if I wasn’t a food blogger creating my own recipes, I would certainly be tempted to sign up.

For more information and to see the choice of meals available this week then please have a look at the Gousto website.

Gousto Meal Kit Jerk Chicken

Gousto Jerk Chicken

Disclosure: I received complementary meals kits from Gousto but was under no obligation to write a positive review.   All opinions are my own.

Green herb sauce

Sea Bass with a Simple Green Herb Salsa

Sea Bass with Simple Green Herb Sauce

Sometimes the simplest ways of eating fish are the best.   It may be a clichee used to excuse a lack of imagination.  But not always.  Sometimes it’s really true.   This simple green herb salsa served with sea bass is one of the times when simple really is the best and not just a popular catchphrase.

To make the simplest things taste great it really helps to have the best quality ingredients.   In this case fresh herbs and garlic, good vinegar and of course a tasty extra virgin olive oil.  I had been sent some Italian Antichi Frantoi Francescani extra virgin olive oil and I wanted to use it in a recipe where a good olive oil would make all the difference.

Once I’d made up the green herb salsa with the oil I had a fiery, garlic and herb paste that was a perfect match for the fish but it could be so versatile.   I think it would also be great with halloumi or chicken, drizzled or dotted on a salad, or even used as a marinade.  The Antichi Frantoi Francescani olive oil has a strong green olive taste and would also be lovely for dipping bread in.   You could imagine you were on holiday in Italy even if you weren’t.

Simple Green Herb Sauce

Sea Bass with a Simple Green Herb Salsa

Yield: Serves 2

Ingredients

  • Large handful of coriander
  • Small handful of parsley
  • 1 clove of garlic
  • 1 green chilli pepper
  • 2 tbsp white wine vineger
  • 4 tbsp extra virgin olive oil
  • Small pinch of salt
  • 2 fillets of sea bass (or another white fish)

Instructions

  1. Put all the ingredients except the fish into a food processor. Process until smooth.
  2. Taste. Add a little extra oil, vinegar or seasoning if necessary.
  3. Cook the fish and serve the salsa with it.
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I am linking this to Tasty Tuesdays at Honest Mum and Cook Blog Share at Hijacked by Twins.

Tasty TuesdaysCook Blog Share

Kabocha Squash stuffed with black quinoa

Kabocha Squash Stuffed with Black Quinoa

Kabocha Squash stuffed with black quinoa

Welcome to this month’s Recipe Redux post.   As the new year kicked off we were challenged to create a recipe using an ingredient we’d never tried before.   Well, to begin with this seemed like a difficult challenge as I have a whole cupboard full of different grains and pulses which I don’t use nearly as often as I should, but I couldn’t use any of them as I had at least used all of them once.

I have however been hearing a lot about black quinoa recently and even though my cupboard doesn’t need another half used bag of grain, I decided that this one would be worth it.   After all, quinoa is apparently a supergrain: gluten-free, high in b vitamins, fibre and minerals, as well as being a complete protein as it contains all 9 essential amino acids.

One of the lovely thing about quinoa is its texture and the slight crunchiness as you eat it.   If you haven’t tried black quinoa then the difference is that it’s even more crunchy than white quinoa.   And of course it looks great.   Colourful food is always that little bit more enticing than white food.

I decided to make aroasted kabocha squash black quinoa salad and use it to stuff a .   I have to admit that the kabocha squash had been in the bottom of my fridge for a few weeks and really needed to be eaten up.  The great thing about squashes is that they last really well but even so, this one was ready to be eaten.

The bright orange flesh of the squash contrasted beautifully with the black quinoa salad dotted with pine nuts, cucumber, tomato and fresh mint leaves.   It made a delicious vegan meal, although I did have to cut the squash in half to serve as a whole half for one person would have been just too much of a good thing.

Kabocha Squash stuffed with black quinoa

Kabocha Squash Stuffed with Black Quinoa

Yield: Serves 4

Ingredients

  • 1 kabocha squash
  • 200g black quinoa
  • 8 cherry tomatoes, quartered
  • 10cm piece of cucumber, diced
  • Handful of mint leaves, chopped
  • 50g pine nuts
  • Juice of 1 lemon
  • 3tbsp extra virgin olive oil

Instructions

  1. Slice the kabocha squash in half, scoop out the seeds, drizzle with olive oil and roast in the oven for 30 minutes or until soft
  2. Boil the quinoa for 20 minutes then drain.
  3. Toast the pine nuts in a dry frying pan until golden. Set aside to cool.
  4. Mix together all the ingredients except the squash. Add a little extra lemon juice or olive oil if necessary.
  5. Scoop the salad into the squash halves and serve.
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I am linking this to Extra Veg, hosted by Fuss Free Flavours and Utterly Scrummy, the #FoodYearLinkUp at Charlotte’s Lively Kitchen and Recipe of the Week at A Mummy Too.

ExtraVeg-Badge-225x300Food-Year-Linkup-January-2016Recipe of the week

 

wild rice and pea salad

Spiced Wild Rice and Pea Salad

Spiced Wild Rice and Pea Salad

January is definitely the time to eat healthily but some salads just don’t suit cold wintery weather.   The good news is that there are plenty of salads which are just right at any time of year and this spiced wild rice and pea salad is one of them.

The beauty of this salad is that it is so versatile.   You can serve it as a main meal or it can just be a side.   It keeps well in the fridge so you can make a big batch and then eat it up over the next few days.  Like many people, I need to try and save time in the kitchen and this is a perfect #CookOnceEatTwice meal.  If you’re looking for more ideas for meals that are great eaten as leftovers then do take a look at my #CookOnceEatTwice posts.

The most important thing is that it is healthy and healthy is exactly what I’m looking for right now.  I adapted it from A Salad for All Seasons by Harry Eastwood and it’s an easy salad to adapt.    You could use any long grain rice or a grain such as spelt would be lovely too.  Diced peppers could replace the carrot and sunflower or pumpkin seeds could be used in place of the pine nuts.

I always think a few spices and fresh herbs do so much to add flavour to a dish and although you could use dried herbs instead, the fresh parsley goes really well.  Coriander would also be lovely.

Although I didn’t consciously realise it when I made this spiced wild rice and pea salad, it’s also a vegan salad and although I am not following Veganuary like some food bloggers this month, it’s always healthy to eat more plant based meals.

spiced wild rice and pea salad

Spiced Wild Rice and Pea Salad

Serving Size: Serves 4

Ingredients

  • 250g rice (I used Red Camargue and Wild Rice)
  • 3 cardamom pods
  • 2 bay leaves
  • 50g pine nuts
  • 1 large carrot, finely diced
  • 1 tsp ground allspice
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 250g frozen peas
  • Handful of fresh parsley
  • 1 red onion, finely diced
  • Juice of 1 lemon

Instructions

  1. Cook the rice with the cardamom pods and bay leaves.
  2. Put the pine nuts in a dry frying pan and toast them gently until they are golden. Set them aside.
  3. Put a little oil in the frying pan, cook the carrots gently for about 5 minutes then stir in the ground spices
  4. Add the peas to the rice a couple of minutes before the rice has finished cooking then drain the rice and put it in the pan with the carrots. Stir the carrot and spices into the rice
  5. Chop the parsley and finely dice the red onion. Stir them into the rice too.
  6. Squeeze over the lemon juice and add a little extra virgin olive oil. Sprinkle the pine nuts over the top when serving.
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This is my #CookOnceEatTwice post. I am also linking to  the #FoodYearLinkup at Charlotte’s Lively Kitchen, Cooking With Herbs hosted by Lavender and Lovage and No Croutons Required hosted by Lisa’s Kitchen and on alternate months by Tinned Tomatoes.

Cook Once Eat TwiceFood-Year-Linkup-January-2016No Croutons RequiredCooking-with-Herbs

lemon and courgette spaghetti

Lemon and Courgette Spaghetti

Lemon and Courgette Spaghetti

One thing I am aiming to do this year is eat more fruit and vegetables.  With that in mind I decided to get my Spiralizer out of the cupboard again.  I’ve had it for a couple of months and this lemon and courgette spaghetti was one of the first things I used the spiralizer for.  The spiralizer cuts the courgette into long thin ribbons which are perfect with spaghetti or in salads and stir fries.

I’ve seen some recipes which replace the spaghetti entirely with courgette but I know that wouldn’t fill me up.  I’d be looking for snacks in a couple of hours.  I still wanted to eat pasta, just a pasta dish filled with vegetables too.

This spaghetti fits the bill perfectly.   It was light and fresh from the courgette, herbs and lemon but the little creme fraiche I added gave it that comfort food factor too.   It was quick to prepare and cook and although I used my spiralizer for the courgettes,  you could still make it if you didn’t have one just by slicing the courgettes thinly.

Lemon and courgette spaghetti

Lemon and Courgette Spaghetti

Yield: Serves 2

Ingredients

  • 150g spaghetti
  • 2 medium-sized courgette, thinly sliced or spiralized
  • 1 clove garlic, crushed
  • 2 tbsp creme fraiche
  • Juice of a lemon
  • Good grinding of black pepper
  • Pinch of salt
  • 2 tbsp chopped fresh parsley
  • A little grated parmesan

Instructions

  1. Cook the spaghetti
  2. When the spaghetti is almost ready add the courgette and continue to cook for another minute.
  3. Drain the pasta and courgette and return to the pan.
  4. Add the garlic, creme fraiche, half of the lemon juice, salt, black pepper and most of the parsley. Stir in. Taste and add the rest of the lemon juice if you think it needs it.
  5. Serve with a little parmesan cheese and the rest of the chopped parsley.
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lemon and courgette spaghetti

I am linking this to Spiralizer Saturday hosted by Caroline Makes, Tasty Tuesdays at Honest Mum, Cook Blog Share at Hijacked by Twins and Meat Free Mondays at Tinned Tomatoes.

Spiralizer saturdayTasty TuesdaysCook Blog Share

Cook Once Eat Twice

Cook Once Eat Twice January 2016

Cook Once Eat Twice

Happy New Year and welcome to the first #CookOnceEatTwice of 2016.   Like many people I’m feeling all the Christmas overindulgence and am eager to get back into a routine of healthy eating and meal planning.  I actually don’t want to eat unhealthy food right now.  But don’t worry, that doesn’t mean all the links have to be super healthy this month!

#CookOnceEatTwice is the place to link up any recipes that are designed to last for at least two meals, either meals that keep well in the fridge or those that can be frozen.

Here’s a reminder of the rules:

  • Include a link in your post to Searching for Spice and include the badge.  Add your link to the linky below.
  • If you tweet, tweet me @Corinthecook using the hashtag #CookOnceEatTwice and I will retweet.
  • Include the source of any recipe if applicable and use your own photos.
  • I will pin all entries onto the Cook Once Eat Twice Pinterest board.
  • It’s acceptable to link up old posts but please update them with the link and the badge so they fit the rules of the challenge.
  • Feel free to link up to other blogging events as well, as long as it is within their rules.
  • The closing date is the 28th of the month and the roundup will be posted soon afterwards
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Cook Once Eat Twice

Cook Once Eat Twice December 2015 Round Up

Cook Once Eat Twice

Thank you to everyone who joined in with #CookOnceEatTwice in December, especially as December is such a busy month.  I know I have been able to spend much less time on blogging so I really appreciate all the entries.   There were some lovely seasonal recipes and great ideas for the slow cooker too!

The first entry was this delicious brown sugared pear and ginger preserve from The Gluten Free Alchemist.   I love the idea of pear preserves as it’s something I’ve never tried before.

brown sugar pear ginger preserves

This was followed by a Stollen from Only Crumbs Remain.   Stollen is one of my favourite Christmas treats as I can’t resist the marzipan and this one looks beautifully authentic.

stollen

Another seasonal favourite is of course Christmas Cake and I love the modern twist that The Gluten Free Alchemist has given to these mini Christmas Cakes.

mini christmas cake

I’m a real fan of my slow cooker and so love the sound of the next entry, Winter Slow Cooker Balsamic Beef by Caroline Makes.  I haven’t had chance to make it yet but it is on my list!

slow cooker balsamic beef

The next entry was a classic Christmas side dish, braised red cabbage by Tin and Thyme.  I do like red cabbage and I’m ashamed I’ve never had a go at it, especially as it’s so beautifully spiced.

Braised-Red-Cabbage1-750x563

Next up was another beautifully simple slow cooker recipe from Caroline Makes, slow cooker ham in cherry coke.  The sweetness of cola is perfect for cooking ham in and it would make another perfect Christmas meal.

ham in cherry cola

If you have any mincemeat leftover then this recipe from Easy Peasy Foodie for mincemeat and apple crumble would be the perfect way to use it up.   I could even be tempted to buy a jar just to make this as I love crumble so much!

Mincemeat-Crumble-1-768x573

Another gorgeous recipe from Easy Peasy Foodie was this fantastic braised red cabbage, which once again made me think I really should have a go at making some at home.

Braised-Red-Cabbage-2-1024x764

The last entry was these mini quiches from The Gluten Free Alchemist.   They are so cute I know I wouldn’t be able to resist eating quite a few if I was at a party where they were served.

mini quiches

And finally there was my own entry, this leftover roasted vegetable soup.   I’ve made it a few times since with slightly different combinations of vegetables and it’s always delicious!

Sweet Potato, Parsnip and Potato Soup

The next #CookOnceEatTwice for January 2016 will be posted soon and once again I look forward to being inspired.

Whole roasted celeriac with pearl barley and curried mushrooms

Whole Roasted Celeriac

Whole Roasted Celeriac with pearl barley and curried mushroom sauce

Welcome to this month’s Recipe ReDux post and my whole roasted celeriac.   You could even call it Zombie Brain!  As it’s Christmas and as the Recipe ReDux has been around for 54 months now, we were challenged to play a little party game and ‘redux’ the recipe on page 54 or 154 of one of our cookbooks.   I have a lot of cookbooks and I looked in quite a few before I found a recipe I could redux on the right page.   It’s not that page 54 seems reserved for dishes I don’t like but rather page 54 already seems to be dedicated to delicious healthy recipes that need no reduxing.

Luckily it wasn’t long before I turned to Save with Jamie and there on page 54 was, Zombie Brain, a recipe I’d looked at before and considered making but never had.   It was perfect for this challenge: a real vegetable showstopper of a dish with a delicious sounding creamy mustard sauce that certainly could be made a little healthier.   The zombie brain is actually a whole roasted celeriac served with pearl barley and mushrooms.

I stuck closely to Jamie’s method for most of this recipe but changed the flavours of the sauce to make a curried yoghurt sauce rather than a cream-based sauce.   The yoghurt meant the sauce was still creamy but it was a healthier substitute for the cream.  I also omitted the butter.

The recipe redux is all about creating healthy dishes and making healthier versions of already delicious dishes.   I’m sure Jamie’s whole roasted celeriac is amazing but I was more than happy with the way my take on it turned out.  From now on it won’t just to squash that I roast whole.

Whole roasted celeriac

Whole Roasted Celeriac

Ingredients

  • 1 whole celeriac
  • 1 tbsp olive oil
  • 1/2 tsp dried thyme or use a sprig of fresh thyme
  • pinch of black pepper
  • pinch of salt
  • 2 cloves of garlic, in their skins but crushed slightly with the back of a knife.
  • 200g pearl barley
  • 1/2 onion, finely diced
  • 2 cloves of garlic, crushed
  • 400g mushrooms
  • 2 tsp curry powder
  • 200ml stock
  • 3 tbsp natural yoghurt

Instructions

  1. Scrub the celeriac to make sure it's really well cleaned as you don't peel it.
  2. Take a large piece of aluminium foil. Put the celeriac in the middle, drizzle with the olive oil, season with a little salt and pepper and sprinkle over the thyme and the 2 whole cloves of garlic. Wrap the celeriac up well.
  3. Cook it for 2 hours in the oven at 180C until it is soft all the way through.
  4. While the celeriac is cooking, cook the pearl barley.
  5. About 30 minutes before the celeriac is ready, cook the onions gently with a little olive oil until they are soft then add the crushed garlic. Cook for about a minute before adding the mushrooms and the curry powder. Add the stock and turn up the heat a little. Let it simmer until the liquid has almost disappeared. Stir in the yoghurt at the end.
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