Tag: wholegrain

Healthy Pancake Round Up
February 5, 2016

Healthy Pancake Round Up

Pancake Day is upon us, rejoice!! And I have a little treat to help you celebrate: 17 Healthy Pancake Recipes gathered from the interweb, just for you. Much as I love traditional pancake day pancakes with a sprinkle of sugar and a dab of lemon, …

Baked Goods, Breakfast, Dessert
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by Emma
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10 Comments
Orange Cranberry Drizzle Muffins for Christmas Morning
December 22, 2015

Orange Cranberry Drizzle Muffins for Christmas Morning

These orange cranberry drizzle muffins make for the perfect, cosy breakfast on Christmas morning. We often spend so much time planning and perfecting our Christmas lunch menu, that Christmas breakfast can be a bit of an afterthought. But it shouldn’t be, right? We want to …

Baked Goods, Breakfast
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by Emma
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10 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!

Autumn Veg Stew- Emma's Little Kitchen

Hi Pals! How was your weekend? Spooky Scary? Filled with ghosts and ghouls?! I must say, the force was strong in our neighborhood- lots of Star Wars costumes, including our own little one who was- for a very brief period- a tiny Storm Trooper. It was our first Halloween in the ‘burbs, and we went a little overboard with our treat supply (I mean, no one wants to be the house that runs out, right?!). So now I have approximately 1000 mini milky ways staring me down every time I open the cupboard…

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Halloween always marks a turning point in the season for me. At the end of October the glorious sun dappled days of early Autumn are behind us, and things get a little more grey and nippy. At this time of year more than ever, I like to nourish myself with meal like this Autumn veg stew. It’s positively brimming with wholesome root veg and warming spices to keep you bright eyed and bushy tailed through this season of coughs and colds! I like to serve it with couscous which soaks up all of flavoursome, spiced broth, but any other grain, or indeed no grain, will work here.

Autumn Veg Stew- Emma's Little Kitchen

Enjoy!

Autumn Veg Stew with CousCous
 
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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!
Author:
Recipe type: Main
Cuisine: African
Serves: 4-6
Ingredients
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 tsp cumin
  • 1 tsp turmeric
  • ½ tsp cinnamon
  • ½ tsp coriander
  • ½ tsp ginger
  • pinch all spice
  • 2 celery stalks, finely chopped
  • 3 medium carrots, finely chopped
  • 3 turnips finely chopped
  • ½ medium butternut squash (about 2 cups), cut into small chunks
  • 2 cups low sodium vegetable stock
  • 2 cups prepared chickpeas
  • ⅓ cup dried apricot
  • ⅓ cup fresh coriander, finely chopped
  • Salt and pepper to taste
  • CousCous to serve (optional)
Method
  1. Heat olive oil over medium heat in a large skillet. Add onion, and cook for 2-3 minutes until softened, add the spices, and cook for a minute longer, stirring the whole time.
  2. Add the celery, carrots, turnips and squash to the skillet. Give everything a good stir so the vegetables are coated in spice. Add the vegetable stock to the pan, pop on the lid and bring to a simmer. Cook gently for 20 minutes, until the vegetables are starting to become tender
  3. Add chickpeas and apricots, and cook for 5 minutes more
  4. Stir in the fresh coriander, and season with salt and pepper to taste.

 

Mains, Soups & Stews
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by Emma
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10 Comments
Bulgar, Lentil and Cucumber Salad
June 3, 2015

Bulgar, Lentil and Cucumber Salad

This Bulgar, Lentil and Cucumber Salad is hearty and filling, with a fresh light summer flavour. I love the challenge of creating a meal from an understocked kitchen, don’t you?! This salad was the result of some cupboard staples, a handful of herbs languishing in …

Salads
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by Emma
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13 Comments
Roasted Broccoli with Sun Dried Tomatoes, Farro, Feta and Tahini
March 20, 2015

Roasted Broccoli with Sun Dried Tomatoes, Farro, Feta and Tahini

This dish of roasted broccoli with sun dried tomatoes, Farro, Feta and tahini make for a simple, nourishing dinner, packed with nutty, salty flavour. Self care. Do you make it a priority? What does it mean to you? Last weekend I was all set to …

Mains
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by Emma
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14 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