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. 

Butternut squash with chermoula and courgette spaghetti

Butternut squash with chermoula and courgette spaghetti – Inspired from the 'Kids Cultivation' site 

Ingredients

1/2 cooked butternut squash, cut up to the crater, seeded, non crater side cut into bite sized chunks
2 Celery sticks, chopped
5 mushroom, chopped smallish
handful of frozen peppers
tbsp tomato puree

For the chermoula

2 tsp. Garam Marsala
1.5 tsp dried coriander
1 tsp dried parsley
2 tsp apple cider vinegar
1 clove garlic
2 tsp. smoked paprika
1/4 tsp. cayenne pepper
1/4 tsp onion granules
tsp ginger root
2 plum tomatoes
splash water

METHOD

1. Preheat the oven to 200'C. Place the crater half of the squash onto a glass oven proof dish and place into the oven to warm through. 

2. While the squash warms through, prepare the 'stuffing'. 

3. To make the chermoula, place garam marsala, coriander, parsley, apple cider vinegar, garlic, ginger, smoked paprika, cayenne pepper, onion granules into the nut mill. Blend well. Add tomatoes and a splash of water. Blend further until you have a chunky puree. 

4. In a saucepan, cook the onions until soft.Add the chermoula mixture and mix well for a couple of mins. Add the celery, frozen peppers, mushrooms and puree. Mix well and heat through. Add the courgette spaghetti and cook until wilted slightly.

5. Remove the squash from the oven and stuff with the courgette mixture leaving a tad in the saucepan. Return squash to oven to warm through.

6. With the mixture left on the stove, add a heaped tbsp of yogurt to provide protein and a touch of substance. Warm through.

7. Remove the squash from the oven and place into a dish served with broccoli and green beans and topped with the remaining mixture left in the saucepan. 

Serve.