We really need lots of hot food during this incredibly cold spot we are having!! I urge you all to stay warm and get cooking some of these really simple but satisfying meals that will keep you going during this cold spot!!
Really quick Tuscan Bean Soup
2 cans of chopped Roma tomatoes
Yellow pepper
1 red pepper
2 sticks of celery
2 Carrots
1 red onion
1 clove of garlic
½ small red chilli
All roughly chopped,
1 cup of veggie stock
1 can of kidney beans or Chick peas
( whatever beans you have in stock will do the job)
Saute all the veggies including the garlic and chilli in the veggie stock add tomatoes and cook uncovered for 105 mins, then add drained kidney beans and cook for a further 5 minutes .. and there you are the quickest soup you can imagine!! No effort & practically zero fat.
Donelli’s Minestrone Soup
This soup is really a meal in itself, it’s wonderfully filling, warming and satisfying and is so versatile. It will keep in the fridge for about 4 days and freezes perfectly. You can also either have this as a purely vegetarian soup or with chorizo sausage, bacon or Pancetta. Serve with crusty bread for the perfect lunch or how about a fireside supper!!
1 can Borlotti Beans
1 canHaricot Beans
1 large onion chopped finely
3 celery stalks halved then sliced
2 carrots sliced
1 courgette halved then sliced
1 red pepper cubed
1 yellow pepper cubed
2 cloves of garlic crushed and chopped
400g chopped tomatoes whizzed
2 litres veggie stock
1 handful of basil leaves torn
1 teaspoon of smoked paprika
150g orza or other small pasta shapes
2 tablespoons of olive oil
2 tablespoons of shaved Parmesan cheese
2 tablespoons of basil pesto
Optional:
2 tablespoons of chopped chorizo sausage
2 tablespoons of bacon or Pancetta
Method
Heat 1 tablespoon of olive oil & sweat the onion over medium heat for about 2 mins. Then add the garlic, celery, peppers and continue to sauté for about 2 mins, add your carrots remainder of olive oil & ½ teasp of smoked paprika and sauté until combined.
Combine your pureed chopped tomatoes & stock and add to the veg mixture, cook uncovered for about 10 mins, then add the pasta, courgette & beans & remainder of smoked paprika. Continue to cook for a further 10 mins until pasta is al dente. Season with salt n pepper and scatter with torn basil leaves.. Ladle into bowls and top with shaved Parmesan and or a teasp of basil pesto.
Donellis Roast Carrot & Parsnip Soup
750g carrots roughly cubed
500g parsnips roughly cubed
200g potatoes roughly cubed
2 cloves of garlic
3 tablespoons of olive oil
2 litres of veggie stock
Salt n pepper to season
4 tablespoons of cream
1 tablespoon of chopped herbs
Heat oven to 180 – place carrots, parsnips, potatoes & garlic on a baking tray and drizzle with the olive oil. Cook for about 15 mins until veggies are soft. Transfer to a pot with warmed veggie stock cook for a further 5 mins and then puree with a hand blender to your desired consistency… season to taste, Transfer to bowls and swirl a little cream on top with some freshly chopped herbs. Delicious served with brown bread or try pita bread.
Jambalaya
Jambalaya is a simple rice, vegetable, bean and meat dish in one pot. It originates from Louisiana and is loosely related to the Spanish dish paella. It is extremely simple and cost effective to cook and there are also so many varieties that you can have a lot of fun experimenting.
Vegetarian Jambalaya
1 can of plum tomatoes
250g veggie stock
250g white rice or wild rice
2 cloves of garlic crushed
1 red chilli finely chopped (optional)
1 dash of cayenne pepper (optional)
Or a tablespoon of chilli sauce
1 can of beans, (whichever type you have) drained & rinsed
1 pepper, 1 onion, 1 courgette, 2 sticks of celery, chopped
Or whatever combination of veggies you have @ home
2 Spring onions sliced diagonally for garnish
Glug of olive oil
1. Heat a tablespoon of oil in a large saucepan and sauté the celery, pepper, onion & courgettes for 2 mins then add the garlic & chilli and cook for a further minute over low heat.
2. Pop tomatoes and veggie stock into the pot and bring to the boil.
3. Stir in the rice and continue to simmer for 15 mins or until rice is almost soft.
4. Pop the beans into the mixture and heat through.
5. If at this stage the rice has absorbed all of the liquid add a little water.
6. Transfer to a large warmed serving bowl, garnish with the chopped spring onion and serve immediately.
If you would like to make a chicken, prawn or sausage Jambalaya, sauté the chicken with the veggies and continue as normal.
If using prawns or shrimps add in with the beans as they will only need 5 mins in the mixture to cook.
If you have chorizo sausage, add in at the bean stage also.
Creamy Pasta Bake
Serves 6
375g of pasta shells – penne etc.
1 onion chopped
2 garlic cloves, chopped
1 large handful of mushrooms
2 large handfuls of bacon cooked and chopped (optional)
or 2 cans of tuna drained
1 red peppers cut into small bite sized pieces
2 cup of grated cheese
3 tbls of flour
3 cups of warm milk
3 cups of breadcrumbs
4 tbls of melted butter
1. Preheat the oven to 180
2. Fry the onion, pepper and garlic in a little oil until soft.
3. Add the mushrooms and cook for 4/5 mins until browned
4. Pop in the cooked bacon and stir to combine (wait if using tuna)
5. Sprinkle the flour over the mixture and stir through
6. Add the milk, keep stirring over the heat until the sauce begins to boil, reduce to a simmer for 5 mins.
7. Meanwhile cook the pasta according to the pack instructions
8. Add the grated cheese( add tuna if using )to the sauce
9. Drain the cooked pasta and mix with the sauce
10. Pour into a large ovenproof dish and spread out evenly
11. Mix the breadcrumbs with the melted butter and sprinkle over the pasta.
12. Bake for 30 mins until golden brown and serve with salad.
Spaghetti with meatballs
500g minced beef
1 handful of breadcrum bs
1 onion finely chopped
2 cloves of garlic finely chopped
2 tbls tomato paste
2 eggs whisked
Salt & Cracked black pepper
½ cup of flour
Glugs of olive oil
1. Heat a non stick pan and cook the onion for 1 minute then add the garlic and cook for a further minute.
2. Pop the minced beef, breadcrumbs, onion, garlic, tomato paste, & eggs into a bowl. Use your hands to mix these ingredients well together.
3. Roll level teaspoons of the mixture into balls and dust lightly with the flour shake off the excess.
4. Heat the oil in a deep frying pan and cook the meatballs in batches, turning frequently until browned all over. Drain on paper towels
Meanwhile make the sauce….
Tomato Sauce
2 cans of tomatoes chopped
1 tbls of olive oil
1 onion finely chopped
2 cloves of garlic finely chopped
2 tbls tomato paste
125 ml veggie stock
½ glass of red wine
2 teasp sugar
1 handful of fresh basil leaves
500g spaghetti
Grated parmesean cheese
1. Puree the tomatoes with a hand blender or processor.
2. Heat a non stick saucepan with some olive oil add the onion and cook over medium heat until soft and lightly golden, add the garlic and cook for 1 minute. Pop in the wine and cook for a further minute
3. Add the tomatoes, sugar, veggie stock & paste to thepan and stir to combine.
4. Bring the mixture to the boil & simmer for 30 mins.
5. Pop the meatballs into the mixture and simmer for 15 mins.
Cook the spaghetti according to the instructions…
Transfer the drained spaghetti to a warmed large serving bowl, spoon the meatballs over the spaghetti and scatter with grated parmesean cheese.
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