Stuff the pita with some rocket, coleslaw, cucumber slices and that chicken

Sweet Chilli & Sriracha Chicken – Simple Supper

Posted on July 24, 2018 by sheila kiely

Simple Supper – Everyday Food.

Let’s see how this goes down then. These days I’m capturing my everyday cooking on Instagram and as I simply don’t have time to pull out my proper camera to capture images, then edit them and upload them I’m going to transfer those images directly to my blog and see how that goes. I’m loving Instagram stories for behind the scenes and sharing a snapshot (still selective!) of real life behind the pictures.
Today’s supper needed to be quick and tasty and it’s captured in the images below.

Sweet Chilli & Sriracha

You will need:
Chicken Mini Fillets
Sweet Chilli Sauce
Sriracha Sauce
Rapeseed or any cooking oil
Wholemeal pitas
Mayonnaisse
Rocket or any leaves you fancy
Cucumber sliced
Coleslaw
Method : In pics & captions below :

Preheat the grill to high. Toss the chicken mini fillets in oil, sweet chilli sauce and a little sriracha (it's HOT!) — Preheat the grill to high. Toss the chicken mini fillets in oil, sweet chilli sauce and a little sriracha (it’s HOT!)

Get Grilling that chicken, turning every so often until beautifully coloured and cooked through

Toast your pita breads in the toaster and slit them open as in the pic.... — Toast your pita breads in the toaster and slit them open as in the pic….

spread a little mayo and sweet chilli sauce inside the pita

Enjoy! Sheila.
P.S. I usually put up some video clips other images etc. in my Insta Story every day – If you haven’t found me yet I’m at https://www.instagram.com/gimmetherecipe/ {& if you’re new to instagram if you want to see my story (changes every 24 hours) click on my profile picture at the top when you get there…!}

What's for Dinner Mom?

Simple Supper – Golden Wedges, Cheesy Veg and Loaded Omelette

Posted on July 17, 2014July 17, 2014 by sheila kiely

Warm weather still has me ravenous at the end of a working day however the heat of the oven does not invite prolonged cooking so simple and quick suppers are the order of the day.
It’s not just about the heat though or the tiredness, some days you’re just not in the humour to cook!

This is a what’s in the fridge and what’s a simple and easy dinner?!

There were eggs, a stray pepper and odds of cheddar and parmesan alongside a head of broccoli and cauliflower. Potatoes and onions sat in the vegetable rack and that was it a simple supper was born.

Golden Wedges, Cheesy Veg and Loaded Omelette
Serves 4.
You will need:
4 medium/large potatoes
rapeseed oil
paprika
hot chilli powder
1 medium onion
1 red pepper
mixed herbs
6 eggs and a good splash of milk
1 head cauliflower
1 head broccoli
some cheese for grating
Rocket or any salad leaves
Method:
Put the oven on to a high heat.
Slice the unpeeled potatoes into wedges and place on a baking tray.
Drizzle over some oil, sprinkle on paprika and hot chilli powder and some salt.
Place potato wedges in the oven to cook for 20/30 minutes (depending size and how good your oven is – cooked when tender and a knife can slide through easily).
Meanwhile roughly chop the onion and red pepper into chunks.
Heat some oil in a large pan over a medium heat and add the onion and pepper to cook and soften with a sprinkling of mixed herbs for 5 minutes.
Whisk the eggs with a splash of milk in a bowl and add some salt and black pepper.
Remove the onion and pepper from the large pan and set aside in a bowl. Pour the whisked egg/milk to the large hot pan and pull in the edges of the omelette as it cooks with a spatula – over a medium to high heat.
Cook large florets of cauliflower and broccoli together in a pan of boiling water for around 5 minutes.
Once the omelette is beginning to set – still a little wobbly on top add back in the peppers and onions on top pressing them down into the egg.
Drain the cauliflower and broccoli and place in a baking dish with some grated cheese on top and pop into the oven for 5 minutes until cheese has melted.
The omelette is too large to fold over so just cut into wedges and serve with a good handful of salad leaves on top alongside the golden wedges and cheesy veg.
Enjoy.
‘Til next time, Sheila.

What's for Dinner Mom?

Roast Squash & Legume Soup with Ciabatta Croutons – Simple Supper

Posted on February 22, 2012August 3, 2012 by sheila kiely

You may be tired after a long day and want something filling to eat but not another stodgy pizza that’s going to make you feel like a beached whale later and have you trying to ‘be good’ tomorrow. It needs to be quick too. So how quick is this? It takes about 20 minutes all in so that’s fairly quick I would say and it’s not only delicious and nutritious it’s also incredibly tasty and filling. The ciabatta croutons are an optional extra that will add crunch and vary the texture but leave them out if you want to err on the side of super healthy.
By the way, I didn’t know what to call this soup and was going to call it a veggie soup but then chickpeas and kidney beans aren’t vegetables hence ‘legume’ which to me sounds a little bit pretentious (’twas far from a legume I was reared) but didn’t know what else to call it so there you go.
Roast Squash & Legume Soup
You will need:
1 butternut squash
2 tbsp rapeseed oil or olive oil
2 onions
2 cloves garlic
1 400g can plum tomatoes peeled
1 400g can chickpeas
1 400g can kidney beans
2 tsp herbes de Provence
500ml vegetable stock (from a cube is fine – low salt, organic if possible)
Flat leaf parsley
Ciabatta croutons (see below) – optional
Method:
Heat the fan oven to 180C / Gas Mark 6.
Peel and cut the butternut squash into chunks (click how to prepare butternut squash for prior post).
Roast the butternut squash chunks drizzled with 1 tbsp oil on a baking tray in the hot oven for 15 to 20 minutes until tender.
Meanwhile peel and chop the onion into smallish chunks.
Heat 1 tbsp oil over a low heat in medium/large-sized saucepan and then add the onion chunks and leave to soften for 5 minutes.
Peel and crush the garlic cloves and add to the onion to cook for a further 2 minutes.
Whizz the plum tomatoes in a mini chopper/ food processor or break up with a fork and add to the onion and garlic.
Drain and rinse the chickpeas and kidney beans and add to the saucepan along with the vegetable stock and the 2 tsp of herbes de Provence.
Bring to the boil then reduce to a simmer for 10 to 15 minutes.
Finely chop and stir in most of the flat leaf parsley, reserving some to garnish.
Add chunks of roast butternut squash and garnish with some ciabatta croutons and finely chopped parsley to serve.

Ciabatta croutons
You will need:
Day-old ciabatta
1 or 2 tbsp sunflower oil
Method:
Cut the ciabatta into bitesize chunks.
Heat the oil to medium/high in a frying pan and lightly brown the croutons on both sides.
Drain the croutons on kitchen paper to minimise oil content.
Enjoy.
Til next time, Sheila.