Tag: carrots

Healthier Homity Pie
April 22, 2016

Healthier Homity Pie

A lightened up version of the classic British vegetarian dish, this healthier Homity Pie is a guaranteed crowd pleaser! Poor old St George. He doesn’t get much air time does he? Especially compared to his colleague St Patrick. Even St Andrew and St David get more …

Baked Goods, Mains
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by Emma
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9 Comments
Breakfast Carrot Cake with Whipped Coconut Yogurt
April 20, 2016

Breakfast Carrot Cake with Whipped Coconut Yogurt

A secretly healthy breakfast carrot cake topped with whipped coconut yogurt. Breakfast just got more delicious!  Cake for breakfast. Friends, I have good news, it’s totally a thing these days. This is a secretly healthy cake (Ssssshhhh! No one needs to know!), packed full of oats, …

Baked Goods, Breakfast
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by Emma
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48 Comments
Easy 5 Spice Noodles
March 9, 2016

Easy 5 Spice Noodles

These easy 5 Spice Noodles come together in less than 15 minutes!

5 Spice Noodles

Do you ever have one of those weeks where every recipe fails you? Well my friends, that has been my sorry situation for the past 7 days.

5 Spice Noodles

My granola bars were dry and crumbly, my pancakes were underdone, my waffles were overdone, and the less said about my first batch of Hot Cross Buns, the better. I did, however, have one victory in these glorious, foolproof 5 Spice Noodles. They can be thrown together in less than 15 minutes (win!), they require only one pan (win!), they are incredibly versatile (win!), and they are absolutely scrumptious (win! win! win!). For all of these reasons they have become a dinner time staple for us, and I strongly urge you to give them a go too!

5 Spice Noodles

Enjoy!

Easy 5 Spice Noodles
 
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Serves: 4
Ingredients
  • ¾lb (400g) noodles of choice (I like to make this with egg noodles, but udon would be nice, or even whole wheat spaghetti)
  • 1 tbsp toasted sesame oil (or coconut oil)
  • 1 medium onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 red chili, thinly sliced (optional)
  • 1 baby bok choy, chopped and the green leafy party separated from the crunchy white parts
  • 2 medium carrots, cut into batons
  • 1 cup mushrooms, sliced
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • ¾ tsp 5 spice mix
  • juice ½ lime
Method
  1. Cook noodles according to package instructions, draining a minute short of cooking time. Let them hang out in the colander until you're ready for them
  2. Meanwhile, heat oil in a wok, or large frying pan. Add the onions, and stir fry over a medium high heat for a minute. Add the garlic, chili (if using), the white parts of the bok choy, the carrots, and the mushrooms, and cook for two more minutes. Finally, add the green parts of the bok choy, and cook until they're wilted.
  3. Transfer the vegetables onto a dish, and set aside.
  4. Return the wok or pan to the heat, and turn to medium low. Add the soy sauce, mirin, 5 spice, and cooked noodles. Toss the noodles in the mixture, and then add the vegetables back into the pan. Toss until everything is well combined, and squeeze the lime juice over the top. Serve in bowls with extra lime if desired

 

Mains
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by Emma
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22 Comments
Vegan Haggis
January 18, 2016

Vegan Haggis

This easy vegan haggis is chock full of spiced vegetables, lentils and wholegrains. Perfect for your Burns Night Supper! Vegan haggis: why? Honestly, I’m not sure. One minute I was jotting down ideas for recipes to make in January, the next minute I was down …

Mains, Side Dish
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by Emma
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23 Comments
Autumn Veg Stew with CousCous
November 2, 2015

Autumn Veg Stew with CousCous

This Autumn Veg Stew is positively brimming with wholesome root veg, chickpeas and warming spices to keep you bright eyed and bushy tailed through this season of coughs and colds! Hi Pals! How was your weekend? Spooky Scary? Filled with ghosts and ghouls?! I must …

Mains, Soups & Stews
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by Emma
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10 Comments
Skillet Vegetarian Cottage Pie
October 19, 2015

Skillet Vegetarian Cottage Pie

This cosy one skillet vegetarian cottage pie has a hearty lentil filling, and a crunchy sweet potato topping.

Skillet Vegetarian Cottage Pie- Emma's Little KitchenGreetings from balmy Houston! We are now mid way through October, and I am yet to don a jumper, beanie or boot. The temperature is stubbornly hovering in the mid 80s, and showing no signs of dipping this week.

Skillet Vegetarian Cottage Pie- Emma's Little KitchenSkillet Vegetarian Cottage Pie- Emma's Little Kitchen

Hmph, despite the heat I am forging ahead with Autumn cooking anyway. There’s been cosy chilis, hearty pastas, warming curries, and my latest one pot wonder- a skillet vegetarian cottage pie! This is such a gorgeous dish, (James loves it too!). Just a simple filling of vegetables and lentils that turn a little creamy in cooking, topped off with grated sweet potato to provide a lush crunchy topping.

Skillet Vegetarian Cottage Pie- Emma's Little KitchenSkillet Vegetarian Cottage Pie- Emma's Little Kitchen

So simple, so easy, so nourishing. Just the way we like it. I’m curious what dishes are you most looking forward to now the temperatures are starting to dip (in theory…!).

Skillet Vegetarian Cottage Pie- Emma's Little Kitchen

Enjoy!

Skillet Vegetarian Cottage Pie
 
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Cuisine: British
Serves: 4-6
Ingredients
  • 1 tbsp + 2tsp olive oil
  • 1 onion, finely chopped
  • 2 leeks, the tough leaves removed and finely chopped
  • 2 carrots, peeled and finely chopped
  • 1 cup red lentils
  • 3 cups low sodium vegetable stock
  • 2 tsp dried thyme (or dried mixed herbs)
  • 1 tbsp tomato paste (optional)
  • 1 cup frozen peas, defrosted
  • 1 large sweet potato (at least 350g/12oz)
  • ½ cup parmesan or pecorino, grated (leave out if you want to make the dish vegan)
Method
  1. Preheat oven to 350F/180C
  2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion, leek and carrot along with a generous pinch of sea salt. Cook for about 5 minutes, stirring frequently, until softened
  3. Add lentils, herbs, vegetable stock, and tomato paste to the skillet. Cover, and bring to the boil. Reduce heat and simmer for 15 minutes until lentils are cooked through. Stir frequently so your lentils don't get stuck to the bottom, particularly towards the end of cooking. Add a splash more water if your skillet is looking dry
  4. While the lentil mixture is cooking, prepare your topping: grate on large sweet potato using a box grater, or a food processor if you have one handy. I don't bother peeling the sweet potato, but you can if you wish. Toss the grated sweet potato with the remaining 2 tsp of olive oil, and the grated parmesan
  5. When the lentils are cooked through, remove the skillet from the heat. Stir in the frozen peas (don't bother defrosting them), and arrange the grated sweet potato mixture on top
  6. Place the skillet on the top shelf of the oven, and cook for another 15 minutes until the top is crunchy and golden

Recipe adapted from Michela Chiappa.

Make it vegan: simply leave out the parmesan from the topping.

Mains
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by Emma
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7 Comments
Carrot & Parsnip Soup with Crispy Curried Chickpeas
November 28, 2014

Carrot & Parsnip Soup with Crispy Curried Chickpeas

This delicately spiced carrot and parsnip soup is topped with crispy curried chickpeas, and makes for a light, healthy and satisfying soup for autumn and winter. I would like to claim this latest creation the PERFECT late November Soup. For my American readers: a light …

Soups & Stews
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by Emma
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21 Comments
Black Pepper & Sesame Stir Fried Noodles
October 15, 2014

Black Pepper & Sesame Stir Fried Noodles

Hello! How is your week going? Kirk and I have been cracking on with all things baby related this week, we are on the countdown now! On Sunday my mother-in-law and sister-in-laws threw me a Pumpkin themed baby shower (you know, in celebration for the …

Mains
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by Emma
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20 Comments
Cumin-Roasted Carrots with Farro, Chickpeas & Feta
October 1, 2014

Cumin-Roasted Carrots with Farro, Chickpeas & Feta

Cumin-Roasted Carrots with Farro, Chickpeas & Feta

What an exciting midweek treat I have for you today- Cumin-Roasted Carrots with Farro, Chickpeas and Feta, yum! Not only is this an easy and delicious dinner option, I am seriously digging the autumnal colours, aren’t you?

Cumin-Roasted Carrots with Farro, Chickpeas & Feta

We have been blessed with a spell of seriously gorgeous weather in West Michigan this week, it has been very warm, summery warm, but the sun is hanging lower in the sky, and the trees are beginning to shed their leaves. Dexter and I have tried to make the most of it with several long walks through the woods. Aside from the long walks I have mainly been hanging out in my kitchen trying to perfect some more autumnal recipes for you!

Cumin-Roasted Carrots with Farro, Chickpeas & Feta

This creation is actually a blend of two recipes, the first created by food blogger royalty Deb Perelmen, who blogs over at the Smitten Kitchen, and the second is a recipe that caught my eye on The Kitchn. The result is a seasonal, simple yet flavorful dish that can be enjoyed as a main, or as part of a side. The sweet, aromatic roast carrots are the perfect compliment to the nutty farro, earthy chickpeas and salty feta. Are you sold yet? Dig in!

Cumin-Roasted Carrots with Farro, Chickpeas & Feta

Cumin-Roasted Carrots with Farro, Chickpeas & Feta
 
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Author:
Serves: 4
Ingredients
  • 1 cup farro
  • 2 cups carrots (about 6 medium carrots) peeled and cut into rounds
  • 1 medium sized onion, diced
  • 2 cups cooked chickpeas
  • 2 tbsp olive oil
  • 1 tbsp cumin
  • ½ cup low sodium vegetable stock
  • ⅓ cup pumpkin seeds, or sunflower seeds
  • 1 tbsp red wine vinegar
  • ½ cup feta, crumbled
  • ¼ cup parsley, chopped
Method
  1. Preheat oven to 375F/190C
  2. Cook farro according package instructions, once done, set aside to wait other ingredients to be ready
  3. In a large roasting pan, combine carrots, onion, chickpeas, olive oil and cumin. Season with a little salt and pepper. Pour the vegetable stock over the top, cover with foil and cook covered for 30 minutes
  4. After 30 minutes, stir the ingredients in the pan, and cook for a further 10 minutes uncovered, until the carrots are tender
  5. Remove the carrot mixture from the oven, and toss together with the cooked farro, seeds, vinegar, feta, and parsley
  6. Eat immediately!

Notes

I found that the leftovers did not reheat too well for this one, definitely best to enjoy fresh!

Again this recipe is adapted from here and here. Roast butternut squash would work really well in place of the carrots, if thats what you have to hand.

Mains, Side Dish
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by Emma
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18 Comments
Thai Spiced Carrot Soup
June 23, 2014

Thai Spiced Carrot Soup

Ahhhhh what a crazy couple of weeks! As if moving home isn’t trying enough, Kirk and I had 30 days to find a new place to live, and move our lives, whilst living in different states… not fun! So it actually seems fitting today that …

Soups & Stews
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by Emma
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19 Comments