Posted in I'm Enjoying

I’m enjoying…. in January 2013

I’m enjoying…..

….polishing off the last of the Christmas chocolates and treats including these Hayfield Manor Chocolate Brownies.  One of my 11 year old boys said I have to go back and buy loads more.  Most of us are confirmed chocoholics in my house and we know our brownies so that means these are good, really, really good.  We would stretch to calling them AHmazing.   I picked them up in Brown Thomas and having just googled I’ve come up with a recipe here but I don’t think I’ll try making them.  I will leave them as that exquisite treat that I will look forward to buying again next Christmas.
Hayfield Manor Chocolate Brownie_01_opt
….reading.  Finally I am reading again and slowly reaching back out beyond recipe books!  These three are in reach of my bedside at the moment and I’m dipping in and out of my friend Anna Burns’s book – ‘The Food Nanny –  The 10 Food Rules to Prevent a Frighteningly Fat Future for Your Kids.’  Anna has a sound nutritional background behind her to back up her sage words.  This book presents a sensible, doable list of ‘rules’ that is conveyed in a non-preachy way and there are great tips here for those struggling to get enough fruit and vegetables into their kids.
Catherine Cleary’s ‘A Month of Somedays – How One Woman Made the Most of Now’ tracks her self-set challenges to accomplish a range of skills, each within chunks of 30 days allotted time.  So far I’ve enjoyed reading through her flute playing and gardening and I’m  currently admiring her dogged determination to get through a 30 day Bikram yoga challenge where at one point she is doing back to back classes (these are 90 minutes each, quite a challenge).   At the end of the day the message here is ‘Yes, you can…’  Whatever it is you’ve ever wanted to do or try just give it a go.  As I’m fond of saying to my kids myself there are plenty of excuses for not doing things but quite often not too many reasons.  So get up off yer ass and go on, go on, go on 🙂

3 Books January 2013_01_opt
….cooking vegetarian.  3 of my friends have daughters who are vegetarians or semi-vegetarian.  Is it more of a girl thing I wonder?  There were 4 girls and 3 boys in my family growing up and 2 of the girls went through lengthy vegetarian periods (10 years) and none of the boys.  I’ve never given up meat but when I lived on my own in Boston I cooked many meat free meals for myself simply because I love vegetables.  I love the crunch, the chew, the flavour and the vibrancy they bring to the plate.  With one of my friends asking me to put some vegetarian recipes up on the blog I was more than happy to do a bit of research to add some more to my repertoire.  So from Donal Skehan’s Kitchen Hero book I’ve picked out Roast Squash & Bulgar Wheat Salad.   Then there’s this fabulous Cauliflower, Courgette and Goat’s Cheese Pizza pictured below with Donal’s salad.  Finally there’s the Bean Enchiladas recipe that is incredibly filling and tasty and what makes it better yet is the fact that most ingredients are from the store cupboard.
Cauliflower Pizza with Bulgar Wheat Salad_01_opt
Talk to you in February! Enjoy, x Sheila.

Posted in What's for Dinner Mom?

Roast Squash & Bulgur Wheat Salad

Donal Skehan’s third book ‘Kitchen Hero – Great Food For Less’ is packed full of tasty recipes with plenty of vegetarian options to choose from including this Roast Squash & Bulgur Wheat Salad.
Roast Squash & Bulgur Wheat Salad_01_opt
This salad makes a great side dish and I used it to accompany this Cauliflower, Courgette and Goat’s Cheese Pizza.
The cinnamon dusting on the butternut squash before roasting ups the flavour stakes.
Roast Squash & Bulgur Wheat Salad 2_01_optYou will need:
Butternut squash
Rapeseed or olive oil
half teaspoon ground cinnamon
250g bulgar wheat
1 tbsp cider vinegar
1 tsp honey
100g crumbly cheese – recipe says Blue ,I used Feta
75g rocket leaves
Method:
Preheat the oven to 200.
Peel and cut the butternut squash into chunks and toss in a roasting tin with 1-2 tbsp oil and dust with the cinnamon.  Put in oven to cook for 40-45 minutes.  Remove from oven and set aside.
Put the bulgar wheat into a cup, check the level, then put it into a bowl and fill the cup to the same level with boiling water and pour it onto the bulgar wheat and cover with cling film.
Whisk 3 tbsp olive, 1 tbsp cider vinegar and 1 tsp of honey together in a small bowl.
Once the bulgar wheat has soaked up the water remove the cling film and fluff it up with a fork.
To assemble the salad, add the roasted squash crumbled cheese, rocket and dressing to the bulgar wheat, mix gently and serve.
Enjoy,
x Sheila.

Posted in What's for Dinner Mom?

Bean Enchilidas

This simple vegetarian supper is satisfying and filling enough to placate the hardened meat eaters in your life.  Made using store cupboard ingredients along with onions, carrots, natural yoghurt and cheese you may already have all that you need to produce this dish.
Bean EnchiladasMy go-to port of call for fail-safe recipes like this is the BBC Good Food site and the bean enchiladas recipe is available here.
Enjoy,
x Sheila

Posted in What's for Dinner Mom?

Cauliflower, Courgette and Goats’s Cheese Pizza

Gluten free and Vegetarian this pizza is delicious.  Discovered via Domini Kemp’s feature in The Irish Times Magazine she in turn credits her sister-in-law Doris Choi for this amazing recipe from the book ‘The Fresh Energy Cookbook: Detox Recipes to Supercharge your life’ a book co-written with Natalia Rose.
Cauliflower, Courgette and Goat's Cheese Pizza_01_optDetoxing benefits apart this is a very unusual take on a pizza and it’s fun to crumble a head of cauliflower in a food processor and mix it with goat’s cheese thyme and egg to make the very unusual base for the pizza.
Cauliflower Pizza with Bulgar Wheat Salad_01_opt
I served this up with Donal Skehan’s Roast Squash & Bulgur Wheat Salad.  It is delicious so if you’re looking to try something simple and new give it go.  The ingredients/shopping list are listed below and the recipe is available via this The Irish Times Magazine link.
You Will Need (for the base):
1 head cauliflower
200g soft goat’s cheese
1 egg
1 tsp dried thyme
You Will Need (for the sauce):
Olive oil
4 cloves garlic, peeled and crushed
1 onion, peeled and diced
1 red pepper, cored and roughly chopped
Pinch chilli flakes
1 tin tomatoes
1-2 tsp oregano
2 bay leaves
Pinch smoked sweet paprika or cayenne pepper
Salt and pepper
You Will Need (for the topping):
1 courgette
Olive oil
Black pepper
100g goat’s cheese
…….the recipe is available via this The Irish Times Magazine link.
Enjoy, x Sheila