Browse Tag by Fats
Dinner, Fish, Lunch, Vegetarian

Hearty Haddock

Heart Haddock is served!

As part of me going chicken-free in November, and vegetarian for December, I decided to cook fish! I looked in the freezer and found some haddock. I love how my mum cook’s haddock but it can be a bit too spicy for me, and although I love chapatti, my stomach doesn’t do well with gluten! I also bought a pack of mixed vegetables the other day and I decided to put it to good use!

I love colour in my food, and although many of the dishes turn out red because of the tomatoes, I love the mix of green and red, so always try to ensure a colourful and of course tasty dish! Ever since I began this blog, I wanted to ensure that I had a good mix of protein, fats and healthy carbs in my dishes, and this one has the macronutrients covered!

You can have this dish with rice, naan, chapatti, bread, bulgur wheat, buckwheat or anything like that but I love my quinoa so had it with that! Also, depending on how well you like your vegetables cooked, adjust the time you cook them for. I personally like them slightly crunchy, mum loves them basically mashed! Each to their own!

Heart Haddock and Quinoa Ingredients
Heart Haddock and Quinoa Ingredients

INGREDIENTS

Hearty Haddock

250 haddock filet (2 pieces)

1 large onion

4 cloves garlic (I used a bag we’d frozen before)

2 cm ginger (I used a bag we’d frozen before)

2 green chillies (I used a bag we’d frozen before)

Salt and pepper to taste

Optional: Red chilli powder

Small pack of mixed vegetables

½ teaspoon dried coriander

Optional: A handful of fresh or frozen coriander

2 teaspoons coconut oil

Quinoa

100 g quinoa

1 small onion

½ teaspoon salt

1 teaspoon coconut oil

200 mL filtered water

RECIPE

Hearty Haddock

  1. In a large saucepan, add in 2 teaspoons coconut oil, 1 chopped onion, and caramelise on 3/4 heat;
  2. Add in garlic, ginger, chilli, and cook and stir until the smell goes;
  3. Add in 1 tin chopped tomatoes, dried coriander, 1 teaspoon salt, and cook until the water evaporates;
  4. Add in the fish, mix, cover, and cook until all the frozen bits are cooked (unless using fresh, in which case cook until it is almost done), around 10 minutes;
  5. Add in the mixed vegetables and cover for 10 minutes;
  6. Continue to stir occasionally;
  7. Check the fish and vegetables are done as you like them and add the fresh or frozen coriander as a tasty garnish;
  8. Hearty Haddock is served!

Quinoa

  1. In a saucepan on ¾ heat, add 1 teaspoon of coconut oil (put the water on to boil);
  2. Slice and dice in the ¼ onion and stir, sauté until the onion caramelises;
  3. Add the quinoa and stir gently for 30 seconds;
  4. Add in the boiling water and a ¼ teaspoon of salt;
  5. Allow the quinoa to simmer, turn the heat down to a quarter, and cover with the lid;
  6. Check on it 3 to 5 minutes later and gently turn the quinoa over with a plastic or wooden spoon to ensure you keep your quinoa seeds in tact;
  7. Repeat step 8 until the quinoa is cooked and all the water evaporates;
  8. You are now ready to eat!
Heart Haddock is served!
Heart Haddock is served!

Preparation time: 10 minutes

Cooking time: 20 minutes

Eating time: 15 minutes

Serves up to 2 people

Let me know how you get on and please feel free to provide feedback 🙂

Dinner, Lunch

BrocCauli ChiQuin

BrocCauli ChiQuin

In traditional Indian cuisine from the state of Gujarat, for those of us who are meat eaters, we don’t eat much by way of vegetables! As I have been trying to do throughout my blog, I want to increase the nutritional content of traditional dishes that I have grown up eating! Today it was chicken curry or chicken tikka massala again!

Broccoli and cauliflower are rich in vitamins C, B and K, and broccoli, so definitely good for your immune system at this time of year as our climate changes! Pigeon peas add some extra greens and vitamins to really give you a good helping of protein, healthy carbs, fats, fibres, vitamins and minerals!

I love my quinoa, but you can have it with whatever you wish! Mum had hers with chappati because she’s not a big fan of quinoa! More for me!

BrocCauli ChiQuin Ingredients
BrocCauli ChiQuin Ingredients

INGREDIENTS

BrocCauli Chicken

1 chicken breast

1 onion

50 g pigeon peas (we used a bag we’d frozen before)

1/2 tin chopped tomatoes

4 cloves garlic (we used a bag we’d frozen before)

2 cm ginger (we used a bag we’d frozen before)

2 green chillies (we used a bag we’d frozen before)

1 teaspoon salt

1 teaspoon turmeric

1 teaspoon dried coriander

1 teaspoon red chilli powder

1 teaspoon

2 teaspoon coconut oil

Pillau Quinoa

40 g quinoa

¼ onion

2 cinnamon sticks

200 mL of filtered water, boiled.

¼ teaspoon Salt

1 teaspoon Coconut oil

INSTRUCTIONS

BroCauli Chicken

  1. In a large saucepan, add in 2 teaspoons coconut oil, 1 chopped onion, and caramelise on 3/4 heat;
  2. Add in garlic, ginger, chilli, and cook and stir until the smell goes;
  3. Add in the chicken, sliced and diced, and cook until all the pink bits are cooked.
  4. Add in 1/2 tin chopped tomatoes, spices and seasoning, pigeon peas, and place on ½ heat and cover for 5 minutes whether ingredient are frozen or not due to moisture from the chicken;
  5. Simmer on ¼ heat for 20 minutes and stir occasionally to mix;
  6. Add in the cauliflower, chopped, and cover for 10 minutes;
  7. Add in the broccoli, chopped, and cover for 10 minutes,
  8. Continue to stir whilst the curry cooks, add water if needed;
  9. Check the chicken and vegetables if they are done as you like them;
  10. BrocCauli Chicken is served!

Pillau Quinoa

  1. You can begin cooking this simultaneously with the BroCauli Chicken at point 6;
  2. In a saucepan on ¾ heat, add 1 tablespoon of coconut oil (put the water on to boil);
  3. Slice and dice in the ¼ onion and stir, sauté until the onion caramelises;
  4. Add in the boiling water, ¼ teaspoon of salt, the quinoa and stir gently;
  5. Allow the quinoa to simmer, turn the heat down to a quarter, and cover with the lid;
  6. Check on it 3 to 5 minutes later and gently turn the quinoa over with a plastic or wooden spoon to ensure you keep your quinoa seeds in tact;
  7. Repeat step 8 until the quinoa is cooked and all the water evaporates;
  8. You are now ready to eat!
BrocCauli ChiQuin
BrocCauli ChiQuin

Preparation time: 15 minutes

Cooking time: 30 minutes

Eating time: 15 minutes

Serves up to 2 people

I made enough just for mum and I! Mum had hers with chapatti!

Let me know how you get on and please feel free to provide feedback 🙂