2017 – A Year in Food (and Drink!)

I wasn’t going to do a ‘flavour’ of 2017 post. I have struggled with finding new recipes to try this year. However after looking at pictures on my phone I have come to the conclusion that I have taken enough pictures to warrant a post. So here’s a ‘taste’ of my 2017!

I hope you enjoy!

January:

Roasted Vegetable Parcels

Roasted vegetable parcels have become a staple to our yearly menu. They are full of roasted red onions, peppers and cherry tomatoes. Wrapped up in a toasted tortilla with tomato puree and mozzarella. Served on a bed of salad leaves, they are delicious!

February:

Blind Scouse

28th February 2017 was World Scouse Day. The celebration of all things Scouse was in it’s fifth year! I celebrated by making a blind scouse.

March: 

While David made a Victoria sponge, I was enjoying red velvet cakes and cucumber sandwiches. Part of an afternoon tea at Jam Liverpool.

Victoria Sponge

Afternoon Tea at Jam

April:

Another recipe I go back to time and time again is Chungah’s, one pot stuffed pepper casserole. I use bulgur wheat instead of ground beef and add a little bit more water. The result is a delicious, wholesome meal.

One pan stuffed pepper casserole

May:

After a meltdown in the kitchen, David took up the knives and oven gloves and managed to whip up a vegetable masala, with microwaved spicy Bombay potatoes.

Vegetable Masala

June:

A first for David and I in 2017, was attempting to make elder-flower champagne. It may have only stayed fizzy for 30 Days Wild, but it will be something we will attempt to make again next year. It made for a refreshing early summer’s drink. The whole family enjoyed it!

July:

A chippie tea from The Old Keswickian was enjoyable, especially at the lakeside of Derwentwater during our summer visit to Keswick.

Chips by Derwentwater

Three bean quinoa chili

August:

A three bean quinoa chilli  (picture above), recipe from oh my veggies, is so filling and makes so may servings. I literally have three bean quinoa chilli for my work lunches, five days a week!! It’s as spicy as you want. I usually put in half a teaspoon of chilli powder! It’s so full of beans and vegetables, it’s become a staple in my repertoire.

September:

During a week off work I treated mum to a rich cream tea at Leaf, Liverpool. It was jummy!

October:

Brown Lentil Chilli

Another staple dinner I go to when I have no idea what to cook is a Brown Lentil Chilli, from Katya on A Little Broken. I serve the meal for two with toasted tortillas.

November:

Spicy bean and sausage casserole

Another recipe I return to is The Vegan Household’s/Gourmet Vegan, spicy butter bean and (vegan) sausage casserole. I use different sausage brands from Asda’s own to Linda McCartney, so not always vegan. However the result is always delicious and very filling!

December: 

Mince Pies

Unfortunately the only pictures of the little mince pies I made this year were taken as part of the #7dayblackandwhitephotochallenge on Instagram. I used pre-made short crust pastry, but I think I’ll make my own next year.

So there you are, a flavour of my 2017!

Let me know if you have tried any of the recipes featured? Or my post has inspired you to try some of them!

Thanks for reading,

Christine x

One-pot Curried Quinoa with Butternut Squash with Chickpeas

I had recently seen a recipe on the blog Oh My Veggies that looked absolutely delicious. Oh My Veggies is a blog based on vegetarian/vegan recipes using fresh, seasonal vegetables.

I have been wanting to try butternut squash for some time and decided that the time was perfect!

David was not so sure, but he ate the final result!

One-pot Curried Quinoa with Butternut Squash and Chickpeas

Ingredients: makes 4

• 1 tablespoons olive oil
• 1 medium red onion, diced
• 2 teaspoons curry powder
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cardamom
• 300-400ml of light coconut milk, (I just used skimmed milk)
• 150 ml of water
• 100g of quinoa, rinsed well
• Salt, plus more to taste
• 450-500g of  butternut squash
• 2 mixed peppers (I used red and yellow)
• 150g of frozen vegetables, I used peas and green beans
• 1 400g can of chickpeas, drained and rinsed

Method:

1. Add the olive oil to a large pot over medium heat. When hot, add the onion and saute until translucent and tender, 3-4 minutes.
2. Stir in the curry powder, ginger, turmeric, and cardamom. Sauté for 30 seconds, until fragrant, stirring constantly.
3. Add the coconut milk, water, quinoa, butternut swuash and peppers, and 1 teaspoon salt, scraping the bottom of the pot to remove any stuck bits. Bring to a boil and then lower heat to a simmer. Cover and cook for 15 minutes.
4. Stir in the frozen vegetables and chickpeas. Return the lid to the pot and cook for 5-15 minutes more, or until the quinoa is tender and most of the liquid has been absorbed.
5. After the quinoa is done, turn off the heat and let sit, covered, until the vegetables and chickpeas are warmed through, 5-6 minutes.
6. Taste and add additional lemon juice and salt if desired. Garnish with parsley and serve (optional). I missed this part altogether

One pot curried quinoa with butternut squash and chickpeas

I am thankful for David and my mum for attempting to eat my creations, though a few days later, mum said that she would not eat the butternut squash stew again. 😮