Pepped Up Veg

November 13th, 2014

Pepped Veg 1

The usual colds are starting to go round now and I’ve been feeling a little under the weather of late, trying to fend off sneezes and snivels. I’ve been taking the herbal remedy Echinacea, which really seems to be effective, along with vitamin C and zinc. Last night after another day at work I felt the need for a real boost of vegetables so I opted for a healthy dinner of low fat turkey steaks and a huge bowlful of sautéed vegetables, pepped up with garlic and a good few drops of Tabasco Sauce. I have to say it was really tasty and great to feed a cold with; the vegetable dish is definitely one I’m going to be repeating through the winter months.

You really don’t need a recipe for this as you can opt for any amount and combination of vegetables you like, but I’ll tell you what I did to give you a guideline. It was just me for dinner last night but I did make a huge portion with lots of broccoli as I seem to be having something of a love affair with it of late, which is great as it’s so good for you. I heated some olive oil over a medium heat in a big stir fry pan and chopped and threw in one red pepper, one leek, one small onion and a whole head of broccoli including the stalk. The stalk is perfectly edible and, so I’ve discovered, really tasty with a contrasting texture to the broccoli head so I always make a point of using it now. I just trim the sides with a sharp knife to ‘peel’ it and then chop it into small cubes. I added a crushed garlic clove to the vegetables and sautéed them until they were al dente. I then added drops of Tabasco Sauce until I was happy with the taste and kick. The turkey steaks I just sliced, seasoned and pan fried in olive oil until cooked through. To be honest the meal would easily have fed two people but it was so good I had two portions; so much for my intention of saving some for lunch today!

Pepped Veg 2

Stilton, Brocolli & Smoked Bacon Pasta

October 27th, 2014


I do like a quick and easy pasta dish for a mid-week dinner, especially when it’s as comforting and tasty as this one. The other great thing about pasta dishes is that they are generally very adaptable so if you haven’t gone food shopping yet you’re bound to find something in the back of your fridge or cupboard that you can add to or substitute ingredients. In this recipe, for instance, you could use as little or as much bacon as you like or omit it altogether, and I’m certain that a little leftover chicken thrown in would be fabulous. Just make sure to thoroughly reheat the chicken in the pan until piping hot all the way through.

Stilton, Brocolli & Smoked Bacon Pasta

Serves 2
160g pasta such as fusilli
4-6 rashes of smoked bacon
80g Blue Stilton
2tbls cream cheese
Approx. 200g broccoli

Bring a pan of salted water to the boil and then add the pasta and simmer until al dente.

Roughly chop the broccoli and steam or simmer (I put it in the same pan as the pasta about 4 minutes before it was due to be drained.

While the pasta is cooking cut the rind and excess fat off the bacon and cut it into slices. Sautée it in a pan with a dash of olive oil over a medium heat until cooked.

Add the Stilton and cream cheese to the bacon and stir until the cheese melts. Add 2-4 tablespoons of the pasta cooking water to losing the mixture and form a sauce consistency. Add the drained pasta and broccoli to the pan and mix well to coat it in the sauce. Season to taste and serve immediately.