Bean & Rice Burritos

Bean & Rice Burritos
Bean & Rice Burritos

I found this burrito recipe on Vegetarian Dad’s blog & thought I’d give it a go to see if it would be a suitable take-to-work lunch.

DH ended up making them while I played with the kids.  We both enjoyed them, but I did think they were a bit dry & will add some kind of yogurty/sour cream/sauce the next time we make them.    Unfortunately the kids weren’t so keen which surprised me as they both love beans, rice & carrots! – DD1(5) is being ultra-fussy about anything ‘spicy’ at the moment, and as soon as she says she doesn’t like something, DD2 (2.5) just says the same <sigh>

Ingredients

  • 6 large tortilla wraps
  • 3 medium carrots, peeled and coarsely grated
  • 100g mature cheddar cheese, grated
  • 3 spring onions, roughly chopped (optional)
  • 1 large courgette, coarsely grated
  • 6 cherry tomatoes, chopped
  • 75g white long grain rice, boiled and drained
  • 1 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp sweet smoked paprika
  • 1 400g tin of pre-cooked kidney beans, rinsed and drained
  • 1 green chilli, deseeded and chopped (optional)
  • 3 tbs sunflower oil, for roasting

to serve

  •  green salad, guacamole or salsa

Instructions

  1. Have you cooked the rice yet?  If not, do it now!
  2. Preheat the oven to 180C.
  3. Combine all of the filling ingredients in a bowl and mix well.
  4. Place a good measure of the mixture into the tortillas and roll to form wraps folded at both ends.
  5. When all of the mixture is used up, place the wraps on a roasting or baking tray and brush all over with the oil.
  6. Bake in the oven for 10-15 minutes until lightly brown, turning once.
  7. When cool, halve the wraps and serve with a green salad, guacamole or salsa of your choice.

Like this?  How about:

Roasted veg & couscous salad

Roasted veg & couscous salad
Roasted veg & couscous salad

I am so very, very, very bored of taking sandwiches to work for lunch I thought I would make this.    When I lived alone, I just to eat loads of roasted veg as it was so quick & easy to make, and now it’s even quicker if I get DH to do the chopping!

We shopped so much veg we had to use two trays to roast it in, but still ate the lot between us, although we wished we had had taken about half the amount in & topped the lunch boxes up with salad – we wouldn’t have been quite so stuffed & it would have lasted two days!

I missed out the garlic, as I didn’t want to stink the office out (I eat at my desk)

The original recipe says the amounts below will serve 4 for “a lunchbox meal”

Ingredients

  • 1 red and 1 yellow pepper, halved and deseeded
  • ½ butternut squash
  • 2 courgettes, thickly sliced
  • 4 garlic cloves, leave skin on
  • 3 tbsp extra-virgin olive oil
  • 1 red onion, thickly sliced
  • 1 tsp cumin seeds
  • 1 tbsp harissa paste
  • 50g whole blanched almonds
  • 250g couscous
  • 300ml hot vegetable stock
  • zest and juice 1 lemon
  • 20g pack mint, roughly chopped

Ingredients

  1. Heat oven to 200C/180C fan/gas 6.
  2. Cut peppers and squash into bite-size pieces (leave skin on the squash).
  3. Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins.
  4. Add onion, cumin, harissa and almonds.
  5. Roast for another 20 mins, then cool.
  6. Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins.
  7. When cooked, fluff up with a fork.
  8. In a bowl, mix zest, juice and remaining oil.
  9. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint.
  10. Pour over the veg, then toss with the couscous.

Like this?  How about:

Multi-Vegetable Paella

multi-vegetable paella
multi-vegetable paella

We thought it was about time we made another recipe from Plenty, and DH chose this Paella.   He said it was really easy to make & it was really tasty, and perfect for a light summer dinner.

He didn’t add any Sherry (because we didn’t have any), and used Soy beans instead of Broad beans.  The recipe suggests that Carrots, courgettes, peas or sugar snaps could be used too.

This says that it makes 2 generous portions, but DH & I only ate half of it and popped half in the freezer.  We defrosted, then re-heated it in the microwave and, although not as good as it was fresh, was still very nice.

Ingredients

  • 3 tbsp olive oil
  • 0.5 Spanish onion, finely chopped
  • 0.5 red, green and yellow pepper, deseeded and cut into strips
  • 0.5 fennel bulb, cut into strips
  • 2 garlic cloves, peeled and crushed
  • 2 bay leaves
  • 0.5 tsp smoked paprika
  • 0.5 tsp turmeric
  • 0.5 tsp cayenne
  • 150g Paella rice
  • 100ml sherry
  • 1 tsp saffron strands
  • 500ml boiling vegetable stock
  • Sea salt
  • 12 mini plum tomatoes
  • 5 small grilled jarred artichokes, quartered
  • 300g podded broad beans, blanched and skinned
  • 10 pitted Kalamata olives
  • 2 tbsp roughly chopped parsley
  • 4 lemon wedges, to serve

Instructions

  1. Heat the oil in a paella or large, shallow frying pan, then gently fry the onion for five minutes.
  2. Add the peppers and fennel, and fry over medium heat until soft and golden – about eight minutes.
  3. Add the garlic, cook for a minute, then add the bay leaves and spices, stir, add the rice and cook, stirring, for two minutes.
  4. Add the sherry and saffron, boil down for a minute, then add the stock and a third of a teaspoon of salt.
  5. Reduce the heat as low as it will go and leave to simmer for 20 minutes, or until most of the liquid has been absorbed. Do not stir: the low heat will prevent the rice from sticking to the bottom of the pan.
  6. Remove the pan from the heat. Taste and add salt if needed, but avoid stirring the rice and vegetables much.
  7. Scatter the tomatoes, artichokes and beans over the rice, cover the pan tightly with foil and leave to rest for 10 minutes.
  8. Take off the foil, scatter the olives on top, sprinkle with parsley and serve with lemon wedges.

Bulgur Vegetable Chili

Bulgur Vegetable Chili
Bulgur Vegetable Chili

This was quick and easy to make, and was also very tasty.  Both DD’s loved it.

My usual supermarket doesn’t sell bulgur wheat, but they did have these ready to eat mixed grains which I just stirred in at the end (and used less stock).   DD2 (1.10) and I really liked them, but DD1 (4.4) wasn’t so keen & asked to have “normal” rice the next time.

DD1 won’t eat courgette, so I chopped it really small with my special chopper.  They both get very excited when I use it, and I was told in no uncertain terms that I had to chop the carrot the same way, which is why you can’t really see it in the photo.

As it was the first time I’d made it, I played it safe by only using 1tsp mild chilli powder, 0.5 tsp smoked paprika & no cayenne pepper (we didn’t have any).  Next time I will increase the spices.

This fed 1 adult & 2 children twice. We will definately be making it again, but probably with normal rice on the side as requested by DD1.

Ingredients

  • 1 red pepper
  • 1 onion
  • 3 cloves garlic
  • 1 courgette
  • 1 carrot
  • 1 large tin (340g) sweetcorn 
  • 8 cherry tomatoes
  • 1 tin kidney beans, rinsed and drained
  • 150g bulgur
  • 1 tin (400g) chopped tomatoes
  • 700ml low salt veg stock
  • 1 tsp. cumin
  • 1 tsp. chili powder (I used mild)
  • 0.5 tsp. paprika
  • 0.25 tsp. cayenne pepper (optional)

Instructions

  1. Prep veggies: dice onion, bell pepper, carrot, courgette, crush garlic, and halve tomatoes.
  2. In a large-ish saucepan over medium-high heat, sauté onion, bell pepper, carrot, courgette, and garlic for about 7-8 minutes.
  3. Add corn, tomatoes, and spices. Sauté another 3 minutes.
  4. Add the veg stock, tomato sauce, bulgur, and beans.
  5. Bring to a boil, then reduce heat and let simmer for 15 minutes, stirring occasionally, until bulgur is cooked. 
  6. It will become very thick as the bulgur absorbs the liquid, and even more after sitting a bit. Add more stock /water to thin it out if desired.

Honey and Orange Tofu (slow cooker)

hmmm…. Tofu in a honey & orange sauce sounded strange, but I thought I would give it a go!

It was actually quite nice – a bit too sweet for me (DH thought it was fine), and the sauce was too runny, but the way it soaked into the tofu was lovely.

Notes for next time:  Use less honey & add some cornflour to the sauce

Ingredients

  • 0.5 brick of firm tofu
  • 2 cloves of minced garlic
  • 50ml soy sauce
  • 50ml orange juice
  • 50ml honey
  • fresh broccoli florets

to serve

  • rice

Instructions

  1. Drain your tofu well and chop into bite-sized chunks
  2. Add the honey, soy sauce, orange juice & crushed garlic to the slow cooker & put on high.
  3. heat some oil in a pan & gently brown the tofu
  4. add the tofu to the slow cooker and mix
  5. wash and cut your fresh broccoli, then add to the mix
  6. Cook on low for 4-5 hours until the broccoli is tender
  7. serve with rice

Squash & Olive baked risotto

DD1(3.3) has gone from eating absolutely anything, to being very very picky in the last few months <sigh> I’m trying not to make a big deal out of it as she is still eating everything put in front of her at pre-school & her Grandparents and hoping that she’ll snap out of it soon – in the meantime I’m trying to think of some meals which we can all eat together.

Sooooo, she likes olives (although she informed me last week she no longer likes them in ciabatta), she likes rice… lets do a (baked, because I’m lazy) risotto with those two things in.  Google gave me this, below is my version.

This was really easy to make & really tasty, I do love roasted butternut squash! DH & DD2(9m) liked it (this is not surprising, neither of them have ever refused anything I have put in front of them). DD1 pulled a face when she had some squash (I think she thought it was going to be sweet potato), but happily ate the rice & olives. I totally forgot about the parmasan – I keep forgetting I’ve finally found a nice vegetarian one, and the almonds.

Next time, I need to increase the quanities, I think DH could have eaten another plateful!

Serves 2 adults, 1 toddler & 1 baby (just about)

Ingredients:

  • 1 tbsp Olive oil
  • 300g Butternut squash, diced
  • 3 clove Garlic, minced
  • 1 tbsp Sage, chopped
  • 1/8 teaspoon Ground black pepper
  • 200g arborio rice
  • 500ml Low salt veg stock
  • 150g Black Olives, sliced
  • 25g Vegetarian Parmesan-style cheese, grated
  • 150g toasted flaked almonds

Instructions:

  1. Preheat the oven to 220C/Gas 7.
  2. Place the butternut squash and olives in a roasting tin and sprinkle over the garlic and olive oil. Roast for 20 minutes until the squash is softened.
  3. Stir in the rice, sage, pepper & veg stock, mixing well together. Return to the over for a further 20 minutes.
  4. Stir and return to the oven for a further 10 minutes until the rice is tender.
  5. Mix in parmesan cheese and top with almonds. Serve immediately.

store cupboard risotto (slow cooker)

WARNING! This is work-in-progress! Any suggestions you have as to how I can improve it would be appreciated!

I wanted to make a risotto in the slow cooker like this, but using frozen mixed veg so I could rustle it up when I had no other food in the house.

This is my second attempt, there’s still too much food for DD2(9m) & me to have for lunch (although we did struggle through most of it!), but I’m now sure that the rice takes 45mins to cook in my slow cooker, so bear in mind that yours may be different, and that every time you take the lid off to check, you loose quite alot of heat….

It came out quite sticky, which was great for DD2 as I could make it into little balls for her to hold, but might not be to your liking.  It also needs more flavour. I think next time (this is a reminder for me) I should: add herbs (I was avoiding them as DD1 doesn’t like ‘bits’), put a bit less rice in, and put the rice in earlier.  The veg was cooked after it had been in for an hour, perhaps put the rice & veg in together next time?

Ingredients

  • 500ml veg stock
  • 2 cloves of garlic, crushed
  • 0.5 a small onion or 3 spring onions, chopped finely
  • 1 tbsp olive oil
  • 150g frozen mixed veg
  • 150g arborio rice
  • 35g vegetarian parmasan or strong cheddar

Instructions

  1. Put the stock and oil into the slow cooker & put on High.
  2. After 5 mins, add the spring onion, garlic and frozen veg to the slow cooker
  3. After 30mins, add in the rice and cook on high for about 45mins or until the rice is cooked.
  4. Add more stock or water during the cooking time if it needs it.
  5. Add in the cheese and stir.