Summer's coming, and with it, you often dont feel like a hot meal in the evenings. Here's a tasty, filling vegetarian option!
Chickpea based, so it's packed with protein and best of all cheap; and most kids love it.
Chickpea Salad
4-5 button mushrooms, or 1 large flat mushroom (omit if mushrooms are disliked)
1/2 small red onion
1 Yellow or orange pepper
1 large chopped tomato (or use halved cherry tomatoes)
large handful fresh green beans, chopped**
300ish gram tin of chickpeas, drained
1 bunch chopped fresh parsley
Juice of 1 small lemon
Non-vegetarian option: 2 rashers bacon. OR, delicious with Sanitarium Rashers (vegetarian bacon) - these are optional
Quarter the mushrooms, slice the bacon or rashers if used into short thin strips, and chop the onion and pepper into small chunks. Heat up a small pan and lightly fry the mushrooms, bacon and veg until they're soft - about 3-4 mins in general. If using bacon, ensure it's completely cooked. I use Canola cooking spray for this.
Put your drained chickpeas into your salad bowl and add the tomatoes and the chopped parsley. You can also use coriander. Drizzle with lemon juice and mix gently (dont crush the chickpeas.)
Add the warm ingredients, stir through, and set aside to cool.
Serve with balsamic dressing.
**TOP TIP: If money's tight or you dont have them to hand, use frozen beans, peas or my personal favorite: Mixed Veg!
Serving suggestions:
On the side at barbecues, in place of a regular green salad, or as a light meal on it's own. Very tasty and filling.
Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
Dinner Recipe: Honey Mustard Chicken
This is one of my favorite recipes, very fast and easy to make and it's always popular. It takes less than 15 minutes, start to end, and it's a one-pan, one bowl dish!
LastPenny uses only free range chicken products: they cost a little more, but here at LastPenny, while we're committed to saving your dollars, we wont save money through animal suffering.
400 - 500g chicken meat, or you can use chicken pieces Either skin your chicken or buy skinless - it's a healthier choice and it takes the flavour better
1 heaped T honey
2 t wholegrain mustard
1 T white wine*
lemon juice
2 medium carrots
Mix honey and mustard in a bowl. Together they will be very gluggy and the honey will stick to the spoon - don't worry, this is normal :). Add a good squirt of lemon juice - the equivalent of half a small lemon, or around a teaspoon. This will "cut" the honey's stickiness, and allow you to mix up a nice smooth paste of the honey and mustard together.
Mix until you can see the grainy mustard through the honey and your mixture is smooth and stirable. Set aside, and put the kettle on to boil for your hot water!
Cut chicken into bite-sized pieces, and sear in frying pan. Once chicken is lightly browned, pour your honey mustard mix over and lower the heat.
Pour the boiling water into the bowl you mixed your honey mustard, and swirl to ensure you get all traces. Add half of the water to pan, and stir chicken mixture til simmering. Add the wine.
If you want to add other veges, add them now. I sometimes add courgettes. Whatever you use, chop it into bite-sized pieces.
Cook for a further 7 - 10 mins at a gentle simmer. Stir occasionally as the sauce reduces. Add more water from your bowl if needed.
*TOP TIP: if you don't have wine or don't like to cook with alcohol, use 1 t white vinegar and a splash of water instead
Serving Suggestions:
LastPenny uses only free range chicken products: they cost a little more, but here at LastPenny, while we're committed to saving your dollars, we wont save money through animal suffering.
400 - 500g chicken meat, or you can use chicken pieces Either skin your chicken or buy skinless - it's a healthier choice and it takes the flavour better
1 heaped T honey
2 t wholegrain mustard
1 T white wine*
lemon juice
2 medium carrots
Mix honey and mustard in a bowl. Together they will be very gluggy and the honey will stick to the spoon - don't worry, this is normal :). Add a good squirt of lemon juice - the equivalent of half a small lemon, or around a teaspoon. This will "cut" the honey's stickiness, and allow you to mix up a nice smooth paste of the honey and mustard together.
Mix until you can see the grainy mustard through the honey and your mixture is smooth and stirable. Set aside, and put the kettle on to boil for your hot water!
Cut chicken into bite-sized pieces, and sear in frying pan. Once chicken is lightly browned, pour your honey mustard mix over and lower the heat.
Pour the boiling water into the bowl you mixed your honey mustard, and swirl to ensure you get all traces. Add half of the water to pan, and stir chicken mixture til simmering. Add the wine.
If you want to add other veges, add them now. I sometimes add courgettes. Whatever you use, chop it into bite-sized pieces.
Cook for a further 7 - 10 mins at a gentle simmer. Stir occasionally as the sauce reduces. Add more water from your bowl if needed.
*TOP TIP: if you don't have wine or don't like to cook with alcohol, use 1 t white vinegar and a splash of water instead
Serving Suggestions:
- Stir through pasta, with a green salad on the side
- Serve with boiled potatoes and fresh steamed green veges - asparagus is perfect, or try broccoli or celery
- Leftovers reheat beautifully in the microwave for an office lunch, or top a cold salad for a yummy summer lunchbox
