31. Healthy food, week 2

There has been A LOT of cooking going on in this house over the past week. Not so many pictures taken, but a lot of cooking! Healthy, homemade goodness - yumm!!

1. Mini Quiches

I made 9 phyllo mini quiches, based mostly on wererabbits' recipe.



For filling I used what I had on hand - onion, ham, spinach. If I'd have had mushrooms too, it would have made a GREAT addition, but these were lovely as is.
I had to persuade myself to step away from the mini quiches, because other wise I'd have eaten them all! I managed to freeze a bunch, some which were defrosted and heated up for brunch this weekend.
Yum!

2. Chickpea and Spinach Curry Based on a recipe from Cooking Light's Superfast Weeknight Dinners.
This "curry" was more of a delicately spiced dish rather than the robust flavours of what I think of as a curry. If I had have served it with rice, the flavours would have been lost. It made a delicious and light dinner. I loved it!
There were leftovers, too.



1/2 a red onion, mini chopped to a mush
1-2 tbsp mini chopped ginger root
1 1/2 tsp sugar
1 1/2 tsp Thai red curry paste
1 can chickpeas
1/2 can chopped tomatoes
most of an 8oz/225g bag of baby spinach
1/2 cup of water.

Saute onion and ginger mush.
Add sugar until caramelised.
Add curry paste until fragrant.
Add chickpeas and tomatoes. Cook for a while until flavours meld.
Add spinach and water, cook until wilted.

3. Chicken Satay Wraps Based on a recipe from Cooking Light's Superfast Weeknight Dinners.

When I tasted the satay chicken in the cooking pot, it seemed a little too rich, and I wished that I hadn't have added so much peanut butter, and the 2 tortillas didn't look like they'd fill me.
But after eating it, I found I was very wrong! It's richness carried the raw veg, it was very satisfying, and very delicious!!
It's a keeper!



About 4 cups broccoli-slaw veg, divided
2/3 cup light coconut milk
1 tbsp soy
1 tbsp white vinegar
3 tbsp peanut butter
1 1/2 tsp curry powder
1/8 tsp cayenne pepper
1 huge chicken breast, cooked and shredded
6 mini wholegrain tortillas

Saute 2 cups of broccoli slaw veg until beginning to soften.
In a bowl, combine coconut milk, soy, vinegar, curry powder, cayenne and peanut butter. Pour over veg until warmed through (not boiling).
Add chicken, cook until hot (not boiling).
Put a handful of raw broccoli-slaw veg in tortilla, top with 1/2 cup chicken, roll, repeat with 2nd tortilla, enjoy.

4. Balsamic Sesame Chicken with brown rice and yummy veg. Using justbento's RECIPE

Unfortunately we wolfed down this delicious dinner before I got a chance to take any pictures, so here's a picture of my leftovers plate!



Plus brown rice,
plus broccoli slaw + diced yellow and green bell peppers + edememe + sweetcorn + drizzle of teriyaki sauce.


Other cooking done this week:
5. Chunky Vegetarian Chilli, again adapted from Cooking Light's Superfast Weeknight Dinners. Which was a little on the HOT side. I didn't have any sour cream, so I ended up taming the heat with a splash of milk and LOTS of shredded cheese.... It was also a little on the ugly side, too. Won't be making it again. What a disaster.....
6. Mini Burgers and Mini Meatballs, based on just bento's recipe. Went straight to freezer.
7. Repeat of last week's Pork with Curried Mango Sauce, plus potatoes, plus green beans.