Food Challenge Recipe 32: Rice-Stuffed Tomatoes

I’ve made a few recipes from Smitten Kitchen during this challenge, and the last one I made Baked Tomato Sauce for Pasta was SO GOOD I knew I wanted to try another of her recipes soon.

I saw this recipe online, and actually made it on the same night as another of my favourite bloggers made her version of the same recipe – great minds and all that.

I like tomatoes, but not as much as my husband. Unfortunately, I was spoiled by an over-use of acidic tinned tomatoes in the 90s, and that somewhere ruined my like for the fruit. And I’ll also point out that the tomatoes we can get where I live tend to be watery and tasteless for most of the year. If I can find a recipe that brings out the natural sweetness of them, without having to add too much sugar, then I’m all in.

I will now add a disclaimer, that though I used to ALWAYS read a recipe over before starting, on this occasion I did my becoming-more-usual thing of skim-reading and missing the important parts…. nice work, Erin. So there were a couple of mistakes, but I think I managed to improvise adequately!

So, first off, I took 4 large vine tomatoes, and cut the tops off. I then scooped out the flesh, making sure not to pierce the bottoms or break the sides.

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I salted the cavities, and turned them upside down on a plate to drain.

My first mistake was to throw out the tomato tops, because I was meant to keep them to pop onto the tomatoes later. But I didn’t – doh!

The flesh went into my blend-active bottle, to be lightly blitzed into a pulpy liquid.

My second mistake was to miss the part of the recipe where I needed a frying pan with a lid. I don’t own one of these, but I could have used a saucepan, and I didn’t. So, you’ll need a frying pan with a lid for the next part…..

I added some olive oil to the pan, and once heated added 1 tbsp of chopped onion, 1/2 crushed garlic clove and some chilli flakes and cooked them for a couple of minutes.

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Then I added 6 tbsp of arborio rice and cooked it together for about 3 minutes until the rice had started to toast.

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Then I added the blitzed tomato pulp, brought it to a simmer and reduced the heat to medium-low. I seasoned this with a little salt and a tsp of dried Italian seasoning.

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I mixed this together, and then covered with an improvised lid – some kitchen roll. This wasn’t greatly effective and it absorbed come of the steam, so later on in the cooking process I needed to add a little boiled water, to help the rice along. This simmered for 10-15 minutes (until the rice was par cooked). I tasted this towards the end, and added some sugar, pepper and salt, to taste.

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During this cooking time, I prepared some red potatoes by chopping them into cubes and coating with seasoning and a little oil.

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The rice was ready, so I popped the mixture into the tomato shells, which were filled 7/8 of the way. At this stage you can either pop the tops back on, or some breadcrumbs. I had neither (doh!) so I just went with them the way they were.

They stood up in a prepared (oiled) baking dish, in amongst the potatoes which helped to keep the tomatoes upright.

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These baked in the oven at 180C (fan) for 30 minutes. I jostled the potatoes about a little on a couple of occasions to stop them from sticking too much.

And once they were done, they looked like this:

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The rice had started to brown and crisp up on top, and the tomatoes were soft and beginning to burst a little at the tops.

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So, what was the verdict?

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The rice was cooked just right, and the top part of the rice was slightly crunchy which I really enjoyed. The seasoning was spot on and the tomato shells were perfectly cooked.

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The potatoes were a great accompaniment. I’m a ketchup fan, so a little ketchup to dip both elements into, brought the whole dish together.

This was a fairly simple and very tasty dish. I’d like to try this again, and perfect those two elements I messed up, so I can see what difference it makes.

I give this recipe 7.5/10

 

 

Food Challenge Recipe 30: Baked Breadcrumb & Herb Chicken Fillets

I’m going to start this recipe with a preface of the fact that I HATED this recipe. So if you’re looking for a tasty chicken goujon recipe, this isn’t it. If you just want to read about how much I hated eating this (or the little of it I actually ate) then please read on…

Gary and I eat chicken goujons a lot. They go with so many meals, and you can put so many sauces on them. And if you know us, you know we basically live for sauce, and finding food to go with it is secondary to the actual condiment.

I found this recipe on a website for a company who do meat subscription boxes. But it’s not a great recipe, and I hadn’t realised that part of the method was missing from it until after I had started.

Anyway, I put the oven to 160c and prepared a tray for the chicken to go on.

In a bowl I mixed 1 tsp paprika, 200g panko breadcrumbs (I actually used a little less than this because I had the end of an open packet – but this was way more than I needed), 1 tsp garlic powder, 1 tsp dried oregano, salt and pepper.

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Then I mixed 1 beaten egg, 20ml of soy milk and 1 tbsp of olive oil. This was the part of the method that was missing. I wasn’t sure where the oil came into the recipe, so I just added it into the egg mixture and hoped for the best….

The chicken was dredged in the wet bowl, and then covered entirely in dry mix before being popped onto the tray.

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I used some skin-off chicken breast fillets (enough for two people).

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These went into the oven for 30 minutes.

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And this was the finished article.

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As you can see, the whole thing looks pretty dry. The breadcrumbs hadn’t absorbed any of the chicken juices and it was all just meh.

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It wasn’t all the recipe’s fault. The quality of the chicken I picked up from Tesco was also pretty nasty. We both ate a little and then decided we didn’t want to eat any more, so just ate the veg I’d served it with.

There was little to no flavour from the seasoning in the breadcrumbs, and there were way too many breadcrumbs to be practical. The overriding flavour was the oregano, which isn’t where I thought the flavour would lie.

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Overall, I give this recipe 1/10.

Food Challenge Recipe 29: Baked Tomato Sauce

This week’s recipe was adapted from one I saw from Smitten Kitchen, after seeing her post about it on instagram. I have one of her books, but this recipe wasn’t in there, so I got it off the website.

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When I saw the ingredients and method, it looked so simple, but I was afraid that the mild watery cherry tomatoes available to me would affect the flavour of the finished sauce. Thankfully, this recipe, and the accompanying ingredients, worked together wonderfully to create a fantastically fresh and beautifully tomatoey sauce, in all the ways you’d want it to be tomatoey!

Here’s what I did for sauce enough for 2 people:

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I took a small punnet of cherry tomatoes (about 250g) and sliced each one across its equator. Then I lay each one out, cut side up, in a baking dish, which had had 1 tbsp of olive oil coated over the bottom. You need to create a single layer of tomatoes.

Next I combined 1/6 cup of panko breadcrumbs, 1/8 cup of vegan parmesan, 1 tbsp of lacto-free mature cheddar cheese that had been grated and 1 crushed garlic clove. I mixed them with a fork to combine.

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Then the whole lot was spread over top of the tomatoes.

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You’ve got to make sure each tomato has a good amount of coating. Then I added a little salt and pepper, and drizzled with 1/2 tbsp of olive oil.

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This was then popped into the oven at 180c (fan) for 20 minutes, until the crumbs are starting to brown and the cheese is all melted.

At this time I put some pasta on to cook, so that it was ready at the same time as the tomatoes.

At the end of their cooking time, I took the baked tomatoes out of the oven and added 1/8 cup fresh chopped basil and lightly mashed the tomatoes with a fork.

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This created the sauce! The recipe then asked for another tbsp of oil to be added, but I didn’t want to add any more oil for dietary reasons. I don’t feel like it needed it.

I then mixed in the pasta, and Bob’s your uncle!

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The finished sauce was fresh, tasty and well seasoned. The tomato flavour wasn’t lost. The breadcrumbs had mushed up, so weren’t crunchy at all, however they had mixed with the cheese to create a savoury, thick, seasoning. The basil was a fantastic addition. It added a fragrant green freshness.

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We chose this pasta shape because I know it holds onto sauce very well. If you make this, I’d recommend that you use a small pasta shape that will hold onto the sauce, too.

I can see me making this pasta sauce regularly. It was simply, quick and so tasty!

I give this recipe 10/10

 

Food Challenge Recipe 25: Oven-Baked Quesadillas and BBQ Seasoned Rice

This week I really fancied something Mexican but didn’t know what. I actually gained some inspiration from a Gousto box recipe on their website. I didn’t feel the value in buying the box for the recipe, and I could pretty much work out what to do from their description so I went for it!

Because I basically made this whole thing up, I didn’t really measure anything. I’m awful for doing that, but a lot of it is adding ingredients to personal taste anyway, so you’ll see you can wing it too! This recipe was for 2 people, but can easily be sized up for more.

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I started off by putting the oven to 180c (fan) and brushed a little olive oil over a baking sheet. I then took a 400g tin of kidney beans, drained and rinsed them and then mashed them in a bowl, with a potato masher. I mashed it so it was 75% mashed with a few chunkier bits.

I then added in about 1/2 cup of grated mature cheddar (adjust to taste) and some Wahaca Chipotle sauce. I mashed this all together too until I had a very rough paste. I then tasted, added a little more sauce and some salt, until I was happy with the flavour.

I placed a single soft tortilla on the baking sheet and then spread the paste over the top.

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As you can see, I didn’t spread it to the edges. I then topped it with a second soft tortilla and drizzled a little olive oil on the top. I sprinkled with sea salt flakes and then popped it into the oven for 15 minutes.

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At this point I began making the rice. I put some olive oil into my frying pan, heated it and added some chopped onion and peppers. I used the frozen ones I had in my freezer. I’d say it was about one pepper worth and half an onion I used, but you use however much you wish.

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Once these were softened (and defrosted!), I added some sweetcorn, from a can. You can use fresh or frozen if you wish.

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I tossed these about in the pan for a few minutes. Meanwhile I microwaved one pack of basmati rice. I can’t cook raw rice, it always burns, so I buy the microwave packets.

Once the rice was hot, I added it to the frying pan, and then I sprinkled about 2 tsp of BBQ seasoning. You can feel free to use fajita, cajun, peri peri or bbq seasoning. We used BBQ because it fit with the flavours we like. I added a little of the powder, stirred around, tasted and then added a little more until I was happy.

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I like to spread the rice across the whole pan, and leave it, in the hope it’ll create a little additional texture in the rice.

I cooked this until the quesadilla was done.

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When it came out of the oven it looked a little unappealing and dry. But I knew what was inside was yummy so it didn’t matter!

I cut this into 6 triangles and served out the rice.

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I left a little space on the plate for condiments. You can have soured cream, garlic mayo, ketchup, salsa, quac – whatever you want! I had garlic mayo, but to be honest, despite it looking a little dry, it didn’t need sauces.

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Inside, the quesadilla was seasoned well, tasty with the cheese and beans and a slight chipotle kick. The top was crunchy and salty and the bottom was warm and unctuous.

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The rice was also delicious. The seasoning had added a lovely warm, sweetness to the rice and the vegetables were lovely and fresh. A perfect accompaniment!

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All in all I think this recipe was a success all round. I’ll definitely be making this again, and probably very soon!

I give this recipe 10/10!

Food Challenge Recipe 24: Succotash

This week’s recipe is Succotash, which I’ve only ever know as a Sylvester phrase ‘Sufferin’ Succotash’ or a lyric from Groove Is In the Heart by Deee-Lite. I never really knew what it was until I stumbled across the recipe in my trusty America: The Cookbook.

As huge fans of sweetcorn, I was Deee-Lited (geddit) to find out that succotash is a skillet corn side dish, and interested to learn that the word succotash actually comes from the Native American word for boiled corn. This is a West Virginian recipe, and is so simple to make. We made enough for 3-4 people as a side.

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You start off with 1 1/2 cups of fresh sweet corn kernels. I used this natty little corn stripping device I picked up off Amazon for G-Man’s birthday. It’s fairly effective, but feel free to use a sharp knife to trim your corn cobs. I used two, which gave us a little more than we needed but we used it all anyhow.

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I like to buy our corn cobs from Costco because you get these lovely colour variations in the kernels, and therefore variations of flavour. I can’t buy anything like this locally, and I wish I could because I know there are so many different types and colours of corn, I’d love to try.

Anyway, I digress. I chopped a small shallot and added this to a large frying pan (the recipe calls for a cast-iron skillet but I don’t have one of those) which already had warm olive oil in it.

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These were fried over a medium heat until translucent, for about five minutes. Then I added the corn, and cooked for about 6 minutes, stirring frequently.

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Next I added 3/4 cup of halved cherry tomatoes, a small can of drained butter beans (1 cup) – on this note I’ll mention this should be lima beans but I can’t find those anyway, and I’m assured that butter beans are the equivalent and though they don’t have the same green colour, should work as an alternative – and 90ml of hot chicken stock (use vegetable if you want to keep this vegetarian).

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All stirred up, I left this to simmer for 3-5 minutes, stirring occasionally. At this point the tomatoes should be starting to break down.

I then removed the pan from the heat, and this is where the magic happened.

I stirred in 1.5 tbsp of butter (I used dairy-free Vitalite), 1/2 tbsp of fresh lemon juice and salt and pepper (the recipe calls for a heaped tbsp of fresh chopped parsley, but I detest the stuff so left this out). I added the butter and lemon and tasted so I could compare flavour for the seasoning. The dish tasted nice, but didn’t wow me. But as soon as I’d added the seasoning and tasted again – pow! What an amazing flavour! It once again points out the importance of correctly seasoning your food!

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Despite it looking very ‘yellow’ toned, and this being due to the lack of real lima beans and parsley, to add some green colour, the flavour of this dish was incredible.

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It’s a bit like stew, but without the sloppiness but also had a grilled or charredness to it. The flavours all marry wonderfully and the tomatoes added some needed freshness. Everyone knows butter and corn goes wonderfully, but the shallots added some savoury notes which just worked so well.

I didn’t know what to serve this with. Ideally it would have been nice with a roasted chicken, I think, but I served it with breaded chicken steaks and roasted potatoes. This was mainly because I had been craving roasties and I’m pretty sure I would have had them with whatever I was cooking on this day…… Not the greatest combo. The succotash was definitely the star of the show.

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I’m certain this would have been the perfect accompaniment to a BBQ, so if you’re invited to one and need to take a dish, maybe consider this?

What’s perfect about this was that it was crazy easy to make, used some great ingredients, and packed an amazing flavour punch. I’ll definitely be making this again!

I give this recipe 10/10

Food Challenge Recipe 23: Barbecue Spaghetti

Today’s recipe is called Barbecue Spaghetti, though I have decided to rename it Buddy the Elf’s Spaghetti. If you can’t guess why, you’ll see soon enough….

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First of all, let me introduce you to my new friend, America: The Cookbook. This tome is home (ooh that rhymed) to an epic amount of regional recipes spanning the length and breadth of the American states. It’s almost 800 pages long, contains very few pictures and a hosts a whole lot of yummy goodness. I’ve already been through it and tabbed all the recipes I want to try. So expect to see a fair few dishes from this book, in the coming weeks.

I decided to try something simple for this week’s recipe, and barbecue spaghetti fit the bill – I had all the ingredients already and it looked easy and quick.

This recipe hails from Memphis, Tennessee and usually has pulled pork added to it, but as semi-vegetarians we decided to skip the meat.

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I started off by gathering my dry ingredients. 25g sugar (!), 1 tsp chilli powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 paprika, 1/2 dried oregano.

Then I started my linguine (we don’t like spaghetti so we went with linguine, which I’d snapped in half before boiling, so it’s easier to eat) by adding it to a large pot of well-salted boiling water. You need to cook this according to the instructions on the packet.

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In a large frying pan I heated some olive oil and added 80g chopped frozen onions (I had these frozen ones left over from a previous recipe) and 75g sliced frozen peppers (again left over from a previous recipe) and cooked these down until tender.

I then added 1 cup (125ml) of barbecue sauce – now here’s where you need to choose your sauce wisely. I happen to live in a house which holds at least five or six different types of barbecue sauce in the pantry at any one time, so I was able to make a choice. Since this recipe already has chilli powder in it, I didn’t want a sauce that was too spicy, but this left only one sauce, which was already quite sweet. I would suggest going for something with mild spice (unless you like things very hot) and one that’s more on the vinegary side. This sauce was not, and I could tell we were basically cooking dessert at this stage….

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Nevertheless, I added the sauce along with the spices and sugar (eek!) and, after mixing, I left this to simmer and reduce for 10-12 minutes. I tasted this towards the end of the cooking time, and decided to add some more seasoning and more oregano to try to create a further savoury lift to the sauce.

At this stage you would add your pulled pork. I think adding some meat would have helped us along with the savoury notes it needed, but alas we skipped this step.

I added the cooked linguine and stirred it all up.

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In the photo it looks nice and almost Bolognese, but in reality it was spicy dessert. It was so sweet I needed to brush my teeth afterwards. The peppers and chilli did help a little, but still. I couldn’t even finish it all, which is very unlike me!

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Even if you have a very sweet tooth, you might still find this too much. Although, feel free to add some pulled pork to this and let me know otherwise. Or if you’re a Memphis native and love this dish, please let me know where I went wrong (other than leaving out the meat!).

I give this recipe 3/10

Food Challenge Recipe 21: Easy, Tasty, Stove-Top BBQ Chicken

G-Man and I love BBQ chicken but we’ve never made a BBQ sauce from scratch before, and when I saw this recipe and saw it was so simple, I knew I wanted to try it.

There are quite a few ingredients in this recipe, but they are all items you’d probably have or don’t mind stocking up to have in your store cupboard.

I made some potato wedges to go with this chicken. The recipe for the wedges was from the same place and told me to soak the chopped wedges in water for an hour before cooking. This step was totally unnecessary in my opinion.

I coated the wedges in spray oil, 1 tsp of garlic powder and 1 tsp of Italian seasoning. I cooked these at 200c (fan) for 40 minutes, turning half way.

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For the chicken, it couldn’t be easier. All the ingredients for the sauce go straight into a large deep frying pan, all together. Here’s what I added:

  • 3/4 cup of passata
  • 1 cup water
  • 2 cloves crushed garlic
  • 1/2 tbsp cider vinegar
  • 1 tbsp balsamic vinegar
  • 2 tbsp maple syrup
  • 1.5 tbsp soy sauce
  • 2.5 tsp smoked paprika
  • 1/2 tsp chilli powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • pinch mustard powder

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Then I added 400g diced chicken breast, which was enough for two people, and one small diced red onion.

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I brought this to the boil and let it bubble on high for 20 minutes, turning the chicken over half way.

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The sauce will reduce down towards the end, so keep an eye on it, and if you need to add more water until the chicken is cooked, then do, but I didn’t need to.

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And that was it – so seriously easy!

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Not the most photogenic of dishes, but what it lacked in pretty, it gave in flavour!

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The wedges were tasty but I think they were a flavour too many with the chicken, so next time I’ll cook them with just salt and pepper on them to go with this.

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The chicken, however, was delicious. The sauce was exactly what I like from a BBQ sauce. Sweet, tangy, smokey but not too much of any of those. The tomato flavour wasn’t over powering, and it was seasoned perfectly! I was very impressed that something so simple was so full of flavour.

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I will definitely be making this again!

I give this recipe 10/10!

Food Challenge Recipe 20: One Pot Vegetarian Chilli Mac

This week’s recipe is another Mexican inspired one. I think this warmer weather has me thinking of hotter climates all over the world and all I want is spice and punchy flavour!

I found this recipe on Pinterest and I’ve tweaked it somewhat so that it tastes the way I like it. This recipe serves 3 people and is fairly filling. It required using some frozen chopped veg which I’d never used before, and tomato soup instead of passata to add depth.

I found a tomato and herb soup which didn’t have any dairy in, so I used this. It was 100ml less liquid than the recipe required so I made up the rest by adding to the required water volume.

Here’s what I did!

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I took 70g of frozen diced onion, 125g of sliced frozen mixed peppers and 4 medium mushrooms which had been diced, and soften them in a pan in some already warm olive oil. The recipe also called for 1/2 a mild chilli, diced. I can’t handle too much heat so I left this out.

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Once softened I added 120g of canned (rinsed) kidney beans, 1/2 tsp of smoked paprika, 1/2 tsp mild chilli powder and 1/4 tsp of ground cumin. I also added salt and pepper (but not too much because this could be tweaked later on) I stirred this around and then added 400ml of tomato soup and 250ml of water.

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I mixed this up and then added 180g of dry macaroni. You can use whichever pasta you’d like, but I just so happened to have some macaroni in my cupboard. I brought this to a simmer and let it cook for 15 mins, stirring regularly.

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At about 5 minutes before the end of cooking, I tasted the liquid and decided it needed more salt and 1 tsp of sugar to break the acidity. I also decided it needed a bit more depth and asked Gary to choose a BBQ sauce from his vast collection. I needed one which wasn’t too sweet, was a little vinegary and with a bit of smoke. I added 1.5 tbsp (approx) of this, gave it a stir and the flavour was just right.

At 15 minutes, the macaroni wasn’t cooked yet so I gave it some more time, testing it in 5 minutes increments and adding a little boiling water if I felt it was getting to dry. This macaroni seems to always need 10 minutes more cooking time when cooking it within a one pot dish, so I was prepared for this, but your pasta might cook faster.

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When I was happy with the ‘bite’ of the pasta, it was time to serve!

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I served mine with some grated lactose-free mature cheddar, but it would be equally nice with snipped spring onions or herbs on top.

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This was a super quick and really easy, hearty meal to cook. It even tasted great when I had the leftovers for lunch during the week.

I think I’ll be making this again!

I give this recipe 8.5/10

Food Challenge Recipe 18: Sweet & Sticky Tomato and Onion Bake

You’ll probably have noticed an unintentional theme in my last month or so’s recipes. I mostly eat vegetarian food, and a lot of it focusses on tomato and basil maybe with potato thrown in there.

I’m lactose intolerant so can’t eat dairy and my husband has Crohn’s meaning there are a few things that have to be omitted from his diet, including red meat. We never ate a lot of that anyway, so that wasn’t a problem, but I thought it worth mentioning, just in case you wondered why I rarely include meaty or cheesy recipes!

This week’s recipe is one I found whilst scooting through recipe books on Amazon. I don’t know if you’re aware, but sometimes they publish full recipes in the image section of the recipe book. I use this to gauge whether I think I’ll like what’s included. But on this occasion I liked a recipe so much, I screenshotted it, and that’s what this week’s recipe turned out to be! I’m rubbish so I can’t remember the name of the book. I’ve looked but I can’t find it. If I do I’ll update this post!

Anyway, this recipe was for 4 people but I cut it down by half and it was the perfect amount for 2.

You start off with preparing 250g of baby onions. I couldn’t find baby onions so I used the same amount of small shallots.

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To prepare them, you pop them into a bowl and pour boiling water over them. Then after about a minute, I pulled them out one by one with a slotted spoon and peeled the skins off. They just slipped right off! I’ve never prepared an onion in this way so I learned a new skill, and found it quite therapeutic!

I’d turned the oven to fan 190c already and lined a roasting tray with foil (for easier clean-up!) In hindsight I think, for my oven, 170c would have been a bit better.

I tumbled the peeled onions into the tray and then added 375g of cherry tomatoes and 375g of halved new potatoes.

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Then I drizzled about a tablespoon and a half of olive oil over the top and added salt and pepper, and gave it all a good mix.

This then went into the oven for an hour. You’ve got to stir it all around every 15 minutes to make sure the tomato juices get all up in every nook and cranny.

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After the hour was up, I added 200g drained and rinsed cannellini beans and a handful of fresh basil leaves and mixed it all together.

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At this point I turned the oven down to 170c as you can see the onions are already quite charred. Everything went back into the oven for 15 minutes more, and then it was served!

The recipe states to ‘make sure not to miss a drop of those juices’. There weren’t any juices in my pan, so I really believe the temperature of the oven had been too hot!

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Everything was cooked well, and you can still see the tomatoes have some moisture but if there had been some more moisture in the pan I think the beans would have been slightly more tender.

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I served this with some (probably too many) green beans, which added some clean greenness to the meal.

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This was a very good meal. The onions were sticky and caramelised, the tomatoes had deepened in flavour and basted the rest of the meal. The beans, though a little dry, added a texture and savouryness to the dish, and the potatoes soaked in all the lovely flavours from the rest. The basil added a great hit of fresh herby green.

I had thought we might want to add some balsamic glaze to this meal, but it wasn’t necessary. A simple, fresh and relatively healthy dish – we’ll be making this again (with only a tweak in oven temperature!)

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I give this recipe 8.5/10

Food Challenge Recipe 17: Simple, Quick Pasta Sauce

I’m going to be straight with you, I was really stumped for this week’s recipe. I had no inspiration and after spending 2 days on Pinterest I gave up. But Gary made a good point – the pasta sauce we usually buy (just a stir-in tomato and basil sauce) isn’t available in stores any more for some reason and we’re struggling to find a sauce we like.

So he found a recipe on the NHS website (did you know they had recipes?!) and it looked simple and quick so I thought I’d give it a go. Being from the NHS, the recipe had no salt or sugar in it and very little oil, so I adapted it a little so that it would actually potentially taste nice. Which is the point, right?

This was a recipe for 2 people’s worth of sauce.

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The only ingredients you need other than the pasta you’re going to put it on are:

  • 1 400g can of chopped tomatoes
  • 1 onion chopped as finely as you can manage (for me that’s not very fine!)
  • 2 tsp of garlic infused olive oil
  • 1 tbsp double concentrate tomato puree
  • a sprinkle of Italian seasoning, to taste
  • pepper, salt and sugar to taste (sugar is really important to take away the acidity of the tinned tomatoes)

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All good recipes start with frying an onion. I fried this off in the garlic oil until they were soft (but should have probably left them in a little longer than I did…. I was feeling lazy!)

Then you add the tin of tomatoes, puree and herbs.

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I mixed this all together and allowed it to simmer for about 15 minutes. I tasted this at the start of this time, seasoned and added sugar. I also tasted again about 5 minutes before the end and tweaked it a little.

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In this time you can cook your pasta according to the packet.

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The finished sauce was okay. But it was just okay. It needed more sweetness, and I should have fried the onion down a little more. It was fresh flavoured and the herbs came through. But I still had that creaky feeling on my teeth from the acidity of the tomatoes. I feel like maybe some stock and a bit more sugar would have helped that.

The recipe suggested this might also make a good pizza sauce, and I can see how that would work. I appreciated the speed of this recipe and the fact that you would probably have all of these ingredients in your cupboard anyway.

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I give this recipe 5/10