Archive for category Paleo
Today I wanted to share my green bean recipe. It’s not really a recipe, more an idea, just four ingredients that go very well together.
I made these lemony beans one Christmas a few years ago. We had my Mother in law for dinner and although she appreciates the effort made she is the least foodie person you could imagine and she doesn’t eat vegetables! However it was Christmas and I wanted everything to be different, special, so that day I tossed the French beans in some butter and lemon zest, even if I would be the only one to eat them. Well I loved them but I had the shock of my life when not only did my non-vegetable eating husband try one but he liked them and had more!
To this day this is the only way my husband will eat French beans! I think we were both surprised that simply tossing some beans in lemon and butter would be what made him start to eat French beans! I have since swapped the butter for olive oil as it feels a little healthier but tastes just as good.
Green Beans with a Lemon Dressing
ingredients (serves 2)
- 150 grams French beans, (you may call them dwarf beans), topped and tailed
- 1/2 tbsp extra virgin olive oil
- zest of half a small lemon
- sea salt to taste
- Steam or boil your beans until just tender, 3-4 minutes if boiling, 5-6 if steaming.
- Drain the beans and pour the olive oil in the pan you used to cook the beans (saves on washing up).
- Turn the heat on low, add the lemon zest, salt and beans. Toss to coat and serve immediately.
Spring is here! Actually it’s been here for a while, the earliest blossom has finished and almost all of the trees have their leaves. We have even had some lovely sunny days. However, to me, a sure sign of spring is when British asparagus arrive. I got my first bunch last week, exciting times!
Wherever your asparagus comes from this soup is a quick way to enjoy them. I had seen an asparagus soup recipe with a Thai theme and I still may try that one but for the first asparagus of the season I wanted the asparagus to be the star of the show. So this soup has just a few ingredients, asparagus with a little onion, a waft of garlic and a hint of lemon grass. Its light and fresh, clean eating at its best.
Asparagus soup with a hint of Lemongrass
- 1 bunch of asparagus
- 1 small onion
- 1 tbsp olive oil
- 1 clove of garlic, peeled but left whole
- 1 stalk of lemongrass
- 500 ml vegetable stock
- Prepare the asparagus by washing, snapping the woody ends off and chopping. Dice the onion and peel the garlic, leaving it whole.
- Heat the olive oil in a saucepan, add the onion and whole garlic clove and sauté until softened.
- Remove the garlic clove and add the asparagus. Stir to coat in the oil and sauté for a couple of minutes.
- Peel off the outer layer of lemongrass and bash the stalk firmly with a wooden spoon to bruise it and slightly split it to release its flavour. Add to the asparagus and onion,
- Add the vegetable stock to the pan and simmer for 10 minutes, until the thickest asparagus are softened.
- Remove the lemongrass and purée the soup, I use a blender but an immersion blender would be fine. Purée until smooth.
- Season with salt and pepper and serve.
I wouldn’t blame people visiting here to think all I make are soup, jam and cake! While its true that I find those the most interesting things to post I do also eat other things! Fish can be a take it or leave it dish for me, I try to eat more to be healthier but I rarely use a recipe, usually a drizzle of olive oil, squeeze of lemon, whatever herbs are available and pop it in the oven. Today however Id like to share my fish cake recipe, its been a work in progress for a little while but now I feel its ready to share.
These fish cakes are easy to make but you will need a food processor. To avoid the use of egg or bread as a binder the mixture must be really well combined, in a way that only a processor could do. They are fragile but with some good shaping and a spell in the fridge the fish cakes hold their shape really well.
I like to double the recipe and freeze a batch, nothing sweeter on a work night than having a meal ready made in the freezer! Use whatever white fish takes your fancy, pollock, cod, haddock.
Fish Cakes (Paleo friendly)
makes 4 fish cakes for a main course or shape them smaller to make 8 mini fish cakes for a starter
- 1 tbsp olive oil
- 1/2 stick celery
- 1/2 onion
- 1 clove garlic, crushed
- 1/2 red pepper
- 400 grams pollock, cod or any other white fish cut into chunks
- 1 tsp dried oregano
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1/2 tsp fresh tarragon
- few dashes of tabasco or other hot sauce
- salt and pepper, approx 1/4 tsp each – less if you are watching your salt intake.
- oil for frying
- In a food processor finely chop the celery and onion.
- Heat the oil in a frying pan and saute the chopped celery and onion until translucent.
- Add the garlic, stir quickly and remove from the heat.
- Add the red pepper to the food processor and chop finely.
- Add the fish, herbs and spices, tabasco and cooked celery and onion to the peppers in the food processor. Add salt and pepper and pulse it all in the food processor until it’s all blended together. It does need to be mixed pretty well so that it will hold its shape when formed into patties.
- Form the mix into patties with your hands, (the mixture will be quite wet, that’s normal). Pay attention to the edges, making sure they are not ragged but smooth, this will avoid tearing when cooking. Put the patties on a plate, cover with cling film and chill for at least an hour so the fish cakes keep their shape and don’t break apart when cooking. If freezing, now is the time to wrap in foil with a little grease proof paper in between each fish cake.
- When ready to cook, heat some oil in a nonstick frying pan. If you don’t own a nonstick skillet – check out these non-stick cookware reviews, as nonstick cookware is essential for any budding chef. Add the fish patties to the oil and fry for 3-4 minute on each side until nicely browned and cooked through.
- Serve right away with salad or vegetables.
I can be very forgetful, its something I worry about occasionally but then I remember that I’ve been the same way for many years so I hope its more the sign of a busy brain rather than a declining one. Occasionally my forgetfulness can be a good thing, like when I made this soup. I wanted to make a butternut squash soup that was not as sweet as they often are so I decided to include chipotle powder to mine to add a hot smokiness. I went on to get the ingredients together and chopped my vegetables, including a red chili pepper. When preparing the soup as soon as I stirred the chipotle powder in, it occurred to me that I already had a chili pepper in the pan! When chopping that red chilli I had forgotten I was adding the chipotle despite the chipotle been the main reason I was making the soup! I stood staring at the pan but it was too late to do anything other than cross my fingers and hope my tongue would survive!
This is a hot soup, but I loved it! The smoky chipotle compliments the sweet butternut really well. If you don’t like food so hot, I wouldn’t add that extra chili pepper, just stick with the chipotle. However if you don’t mind some heat go for both! I found the soup somehow less hot the next day.
Butternut and Chili soup
- 1 medium butternut squash, de seeded and cut into chunks
- 2 tbsp olive oil
- 1 onion, diced
- 1 stalk celery, diced
- 1/2 red chili
- 1/2 tsp chipotle powder
- 500 ml stock, vegetable or chicken
- Put the chunks of butternut into a roasting tray and pour over 1 tbsp of the olive oil, stir so all the butternut gets coated in the oil. sprinkle with salt and pepper and roast in a preheated oven 200 C, 400 F, Gas 6 for around 40 minutes until the butternut is soft and the edged starting to brown.
- Heat the other tbsp of olive oil in a large saucepan and sauté the onion, celery and chili pepper over a medium heat until the onion is translucent and beginning to soften.
- Add the chipotle powder to the onion mixture and stir to combine.
- Add the stock, mix well and simmer for 15 minutes until the celery is softened.
- Add the roasted butternut squash to the pan
- Pour the mix into a blender and blend until smooth.
- Add salt to taste and more stock if you like the soup more runny.