Romano Stuffed Pepper with red cabbage

Romano Stuffed Pepper – adapted from the book 'EatForLife'

Ingredients

33g Red lentils, cooked in the microwave till softened
1 Large Red romano pepper, cut in half and deseeded
1 Onion, peeled & sliced
1 garlic clove, sliced finely
1 Tsp Paprika
1/2 Tsp ground coriander
1/4 Tsp Hot chilli powder
1 tsp Turmeric
1 Tbsp Tomato Puree
200g Passatta
1/2 Tbsp Parsley
1/4 Tbsp Thyme
65g tinned tuna in spring water
tbsp Apple cyder vinegar

Method
1. Cook the red lentils; cover with water in a measuring jug and microwave on medium for 5 mins and drain.

2. Place the halved romano peppers into a glass dish with water and microwave on high for low for 2 mins. Place the peppers cut side up on the glass dish.

3. Cook the onions and garlic till softened. Add the spices to the onion mixture and stir for 2 mins.

4. Add the tomato puree, Passatta and herbs. Add the cooked lentils and stir. Warm through and stir through the tuna.  

5. Preheat the oven to 180'C. Stuff the pepper with the spicy tuna mixture and place into the oven to bake for 20 mins.

8. Whilst cooking in the oven, Add the red cabbage to the pan used to cook the onions and add a touch of water. Cook the cabbage till slightly softened and then add the red wine vinegar. Cover and allow to cook through. (I added a touch of cinnamon and nutmeg for sweetness) For the last mins, add the grated carrot and stir through; continuing to cook for a further 5 mins. 

9. Spoon the cabbage onto the serving plate and sit the stuffed pepper on top with a top of lettuce.

Tasty dish which I liked with the red cabbage =]
I had no peppers or green beans to serve it with but it was a nice change without =]

Braised cabbage salad

Braised red cabbage and baked spicy cabbage segments – Inspired from the 'Drizzle & Dip' site 

Ingredients

1 onion, sliced
1/4 Red cabbage, sliced
1/4 red cabbage, segmented
3T Red wine vinegar
1T Apple cyder vinegar
1/4 veg stock cube, crumbled and dash of hot water
1t cinnamon
1t nutmeg
1 orange, segmented with juice

1t cumin
1t smoked paprika
1t mild chilli powder
chilli flakes

2 carrots, sliced
1 celery stick, sliced
1 courgette, julienne and sliced
handful frozen green beans

METHOD

1. Heat a saucepan and cook the onion with the cabbage and stir fry quickly. Just as the cabbage starts to wilt, add the seasoning, veg stock cube and water and vinegars. Keep stirring and adjusting as necessary.

2. Add the segmented orange and heat until warmed through.

3. combine the spice mix and sprinkle over the segmented red cabbage pieces. Place into the 180'C oven for 20 mins and cook through.

Served with sliced carrots, celery, courgette and green beans. 

What I ate Thursday... Red Cabbage gratin

Red Cabbage Gratin - adapted from BBC GOOD FOOD website

Ingredients

30g Red lentils
⅓ Red cabbage, about 375g/13oz shredded

For the tomato sauce
1 onion, chopped
1 garlic clove, chopped
1 red pepper, seeded and cut into postage stamp-sized squares
1 Celery Stick, chopped 
1 tsp ground coriander
2 generous sprigs thyme
400g can chopped tomatoes
1 tbsp tomato purée
leaves from 1 large sprig basil, roughly torn up

Method

1 Pre-heat the oven to 200C/Gas 6/fan 180C. Cook the lentils in boiling unsalted water for about 15 minutes until just tender, then drain. 

2. Cook the onion, garlic and red pepper, celery until soft. Add the ground coriander and thyme, and stir for 30 seconds or so. Now tip in the tomatoes, tomato purée and season with pepper. Leave to simmer to a thick sauce, stirring occasionally, for about 15- 20 minutes. Check seasoning, take out the thyme and stir in the basil.

3. Meanwhile, cook the cabbage in a steamer for about 3-4 minutes, until just tender. Drain, and run under the cold tap, then drain thoroughly again. Mix the cabbage and lentils with the tomato sauce, and spoon into a glass ovenproof dish.

4. Bake for 20-30 minutes until sizzling and patched appetisingly with brown.

I topped it with courgette that had been thinly sliced. 
Served with broccoli, mushrooms and carrot slices.

Leftovers for my lunch the following day (Friday 21st Feb 2014)