Well how could I resist? Here's a yummy salad I whipped up with them.
In the dressing; mustard seed, crushed garlic, balsamic vinegar, olive oil, lemon juice
Was so good - yay for work colleagues with abundant veggie patches!
Showing posts with label beetroot. Show all posts
Showing posts with label beetroot. Show all posts
Tuesday, November 8, 2011
radish summer salad
Today at my work there was a bag of radishes in the kitchen with a sign saying "PICKED FRESH THIS MORNING - PLEASE TAKE".
Well how could I resist? Here's a yummy salad I whipped up with them.
In the salad; radishes, red kale, carrot, beetroot, lentils
In the dressing; mustard seed, crushed garlic, balsamic vinegar, olive oil, lemon juice
Was so good - yay for work colleagues with abundant veggie patches!
Well how could I resist? Here's a yummy salad I whipped up with them.
In the dressing; mustard seed, crushed garlic, balsamic vinegar, olive oil, lemon juice
Was so good - yay for work colleagues with abundant veggie patches!
Tuesday, October 11, 2011
veggie couscous
Well, I've been busy as all hell lately and haven't posted in a while. Here's a quick couscous recipe I whipped up tonight - and hopefully I'll post a few more recipes over the next few days.
What you need;
1 cup couscous
1 veggie stock cube
Tinned brown lentils
All purpose seasoning
Cumin
Tinned beetroot
Zucchini
Asparagus
Green beans
Carrot
Mushroom
Corn
Onion
Garlic
What you do;
1) Cook the garlic and onion in oil. When browned, add the chopped carrot and green beans, then 5 minutes later add the chopped mushrooms, asparagus and zucchini.
2) While this is cooking, bring a cup of water to the boil with the stock cube and a bit of oil. When it's boiled, add the couscous, take it off the heat and set aside with the lid on for 3 or 4 minutes. When it's absorbed the liquid, fluff it with a fork to separate the grains.
3) Rinse the tinned lentils and add those and the corn to the veggie mix to heat through. Take the mix off the heat and let cool a little. When it's not so hot, add the cooled couscous to the veggie mix and add spice to flavour.
4) As a final thing - and bearing in mind that this is a quick slap-stick recipe - I chopped up some tinned baby beets and put them on top. It added that final yum factor and went well with the subtle flavours.
It's quick, yum, filling and is a well balanced meal. It keeps well for two days worth of leftovers too - my work colleagues were very jealous last time I made this :)
You can use whatever veg you have in the fridge - last time I made a version of this it was the day before market day and I wanted to use up every last thing! You can play around with the spices too - these are just what i grabbed from the cupboard.
What you need;1 cup couscous
1 veggie stock cube
Tinned brown lentils
All purpose seasoning
Cumin
Tinned beetroot
Zucchini
Asparagus
Green beans
Carrot
Mushroom
Corn
Onion
Garlic
What you do;
1) Cook the garlic and onion in oil. When browned, add the chopped carrot and green beans, then 5 minutes later add the chopped mushrooms, asparagus and zucchini.
2) While this is cooking, bring a cup of water to the boil with the stock cube and a bit of oil. When it's boiled, add the couscous, take it off the heat and set aside with the lid on for 3 or 4 minutes. When it's absorbed the liquid, fluff it with a fork to separate the grains.
3) Rinse the tinned lentils and add those and the corn to the veggie mix to heat through. Take the mix off the heat and let cool a little. When it's not so hot, add the cooled couscous to the veggie mix and add spice to flavour.
4) As a final thing - and bearing in mind that this is a quick slap-stick recipe - I chopped up some tinned baby beets and put them on top. It added that final yum factor and went well with the subtle flavours.
You can use whatever veg you have in the fridge - last time I made a version of this it was the day before market day and I wanted to use up every last thing! You can play around with the spices too - these are just what i grabbed from the cupboard.
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