Tag: Food

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This Cucumber-Avocado-Tomato Sandwich Has 20 Grams of Protein – from EatingWell. A Light and Easy Lunch

This tomato, cucumber and avocado sandwich is the perfect light and easy lunch. With just a few fresh ingredients, you can have a satisfying meal in just 10 minutes. Creamy avocado and hummus provide plant-based protein and healthy fats, while juicy tomatoes and crisp cucumbers bring refreshing crunch and flavor. Layer it all on whole-grain bread for an extra boost of fiber, and you’ve got a quick and wholesome sandwich at the ready!

Refreshing, light and satisfying, our Cucumber-Avocado-Tomato Sandwich is an easy and delicious lunch that will really hit the spot. Every sandwich starts with and needs a good condiment. For this one, we amplify store-bought hummus with the sweet tang of honey mustard and fresh dill for a hit of herby brightness. Then we stack on the fiber-packed veggies: cucumbers and onions give a nice crunch and contrast to the creamy, heart-healthy avocado and the juicy tomato; the alfalfa sprouts add great texture. Cheddar cheese adds bone-boosting calcium and a salty, sharp flavor that complements the fresh veggies perfectly, and hearty toasted whole-wheat bread is the perfect vessel for all these wholesome toppings. Keep reading for our expert tips, including recommendations on swapping out hummus flavors. 

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

  • Experiment with different flavors of hummus for your spread. Try garlic hummus, dill pickle hummus or even make your own. To prepare a batch of our Classic Hummus, use a food processor and add a handful of ingredients: garlic, chickpeas, lemon juice, olive oil, tahini and salt. Best of all, this flavor-spiked hummus takes just 10 minutes to make!
  • While a chef’s knife can cut cucumbers, a serrated knife is more effective for slicing tomatoes. The serrated edge easily cuts through the skin and flesh without damaging the soft interior.

Nutrition Notes

  • Cucumbers aren’t brimming with the typical vitamins and minerals that you’ll find in many fruits and vegetables, but they are an important vegetable because they contain antioxidant phytonutrients that can help protect against inflammation. They are also more than 95% water, which makes them a hydrating vegetable—great for your skin. 
  • Avocados are known for being high in fat, but it’s the type of fat that your heart loves: monounsaturated fat. Avocados are also brimming with fiber, which has been shown to improve the health of the microbiome, and impacts your health in many ways, including strengthening your immune system, improving cognition and lowering inflammation. 
  • There are few things tastier than a really good tomato, and they are really good for you. Tomatoes are high in vitamin C, which is essential for healthy immune function. They are also high in a carotenoid called lycopene, an antioxidant that helps maintain healthy cells throughout the body, and eating foods with lycopene regularly can help lower your risk of heart disease. 
  • Whole-wheat bread is a heartier choice of bread for this sandwich and you’ll get the benefit of more nutrients and more fiber. Eating more fiber can lead to better digestive health. Whole-wheat bread is also a source of important B vitamins—essential for your working metabolism.

Ingredients

  • ¼ cup plain hummus
  • 1 tablespoon chopped fresh dill
  • 1½ teaspoons honey mustard
  • 2 thin slices whole-wheat bread, toasted
  • 1 (1-ounce) slice sharp Cheddar cheese
  • ½ small tomato, thinly sliced
  • ¼ medium avocado, thinly sliced
  • ¼ cup alfalfa sprouts
  • ¼ cup thinly sliced English cucumber
  • 1 tablespoon thinly sliced red onion
  • Pinch of salt

Directions

  1. Stir ¼ cup hummus, 1 tablespoon dill and 1½ teaspoons honey mustard together in a small bowl until well combined. Spread the hummus mixture on 1 side of each of 2 toast slices. Layer 1 cheese slice, tomato slices, avocado slices, ¼ cup alfalfa sprouts, ¼ cup cucumber and 1 tablespoon red onion over the hummus on 1 toast slice; sprinkle with salt. Top with the remaining toast slice, hummus-side down. Cut the sandwich in half diagonally.
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Gratin of haddock with Imokilly cheddar and mustard by Rachel Allen #Ballymaloe

fish-gratin_0

 

Serves six.

You will need:

6 x 175g (6oz) pieces of haddock

Salt and freshly ground black pepper

225g (8oz) Irish mature Cheddar cheese, grated

1 tablespoon Dijon mustard

4 tablespoons cream

Ovenproof dish 8½ x 10 in (21.5 x 25.5cm)

Pre-heat the oven to 180°C, 350°F, Gas 4.

First season the haddock pieces with the salt and freshly ground black pepper. Arrange the fillets in a single layer in the ovenproof dish (it should be a dish that is posh enough to bring to the table). Mix the grated Cheddar cheese together with the Dijon mustard and the cream and spread carefully over the fish.

The fish can be prepared ahead and refrigerated at this point. It will keep in the fridge for a day.

To cook, place in the pre-heated oven for about 20 minutes or until the fish is cooked and the top is golden and bubbly. If the fish is cooked but the top is not yet golden, place under a hot grill for just a few moments to colour the cheese.

 

 

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.@rorysfood blackberry and sweet geranium posset #Ballymaloe

Watch How to Cook Well with Rory O’Connell at 8:30pm on Tuesday evenings on RTÉ One.

By Rory O’Connell Celebrity Chef
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How to Cook Well, with Rory O’Connell


Watch How to Cook Well with Rory O’Connell at 8:30pm on Tuesday evenings on RTÉ One.
Ingredients
A classic lemon posset or set cream is a simple and lovely thing and my version here with blackberries and sweet geranium leaves is I believe a good and delicious variation on the theme. It is remarkable how easy this is and how without the aid of egg or gelatine, the mixture sets into a tender chilled pudding. I like the possets served straight from the fridge, so nice and chilly. 
I often make this during the winter months using wild blackberries that I have frozen in the late summer or early autumn. If you are using frozen berries, use them straight from the freezer. I never cease to be amazed by the value one gets from a few bags of frozen fruit when fresh local fruit is simply not an option due to the seasons.  
A little softly whipped cream is the perfect accompaniment along with a fresh organic or crystallised rose petal. The combination of rose and blackberry is a marriage made in heaven and I might be tempted to add a few drops of rose water to the cream when whipping. Be careful though as too much rose water will yield a flavour that is too strong and overpowering. The flavour of the rosewater cream should be akin to catching the scent of a rose while walking about the garden – there but almost illusive.
If you do not have the lemon or rose-scented geranium, you can just leave it out. The fragrant leaves do however bring a magical element to the dish. The plants are easily found at good garden centres and can be treated as a house plant living on a bright window-sill or if the weather is mild where you live, they can spend spring, summer and autumn out of doors in a sheltered sunny spot. I can’t imagine not having one of these plants for the ravishing flavour to bring to certain dishes. In fact, it is the sort of magic that one receives from this rather innocuous looking leaf that humbles and mesmerises me and reminds me every time I use it, how astonishing nature is and how fortunate that my career has brought me down this path where I handle these treasures all of the time. Oh, joy.
The possets can be served in little cups or glasses or the prettiest receptacle you like to use. The portions are quite small as this is quite a rich little dish but I always think it is better to be longing for one more spoonful rather than being faced with too much food.
 A thin lacy biscuit such as the Nougatine biscuits would also be good here and I might be tempted to add a few drops of rose water to the cream when whipping. 
Serves 8 
400ml cream
90g caster sugar
5 leaves of rose or lemon scented geranium
100g blackberries
50ml lemon juice.
Method
Place the cream, sugar, geranium leaves and blackberries in a small saucepan and bring to a bare simmer.
Stir the saucepan occasionally to encourage the sugar to dissolve. Maintain that bare simmer for 5 minutes. If the cream boils hard the texture and consistency of the posset will be spoiled. 
Remove the saucepan from the heat and stir in the lemon juice. You will notice the colour of the cream improving dramatically as soon as the lemon juice goes in.
Now strain the cream through a sieve to remove the geranium leaves and at the same time push as much of the blackberries through as possible. 
Pour the strained cream into 8 little cups or glasses and allow to cool before placing in the fridge for 3 hours to set.
The posset will keep perfectly in your fridge for several days. I like to cover them to protect the delicate flavour.
Serve with a little softly whipped cream and if you have them, a fresh or crystallised rose petal and a nougatine biscuit. 
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Healthy Salmon Teriyaki Bowl with Avocado

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  • Healthy ✅ Tasty ✅ Affordable ✅ Try this tasty Salmon Teriyaki Bowl using ingredients from our own label range 😋

    Ingredients:
    1 tbsp sunflower or olive oil
    2 salmon fillets
    100ml teriyaki sauce
    200g broccoli, cut into florets
    1 avocado, sliced

    To serve:
    Basmati rice, cooked
    1 red chilli, sliced (optional)
    1 spring onion, sliced (optional)

    Method
    Marinate the salmon fillets for 10 minutes before cooking. Heat a frying pan over medium heat and add in the oil.
    Once hot, brush most of the marinade from the salmon and cook skin side down on the pan for 3 minutes. Flip and cook for another 3 minutes. Remove from the pan and pour the remaining teriyaki sauce into the pan and cook for 2 minutes on a low heat.
    Meanwhile, steam or boil the broccoli until al dente.
    Serve the salmon on a bed of basmati rice along with the broccoli and avocado. Drizzle over with remaining sauce and garnish with chilli slices and spring onion.4d
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Cozy, creamy, and full of flavor. This butternut squash risotto blends hearty brown rice with colorful vegetables for a nourishing twist on a classic comfort food. Perfect for family dinners or special occasions. @MayoClinic

Butternut squash risotto is a delightful and nutritious dish that combines the creamy texture of traditional risotto with the wholesome goodness of brown sushi rice and a medley of vibrant vegetables. Perfect for a cozy dinner or a special occasion, enjoy a hearty and healthy meal that will leave you feeling satisfied and nourished.

Servings: 6
Serving Size: ¾ cup

Nutritional Information Per Serving

  • 171 calories 
  • 5 g total fat
  • 3 g saturated fat 
  • 0 g transfat
  • 0 g monounsaturated fat 
  • 13 mg cholesterol 
  • 362 mg sodium
  • 24 g total carbohydrate 
  • 3 g dietary fiber 
  • 4 g total sugars 
  • 8 g protein

Ingredients 

  • ½ cup uncooked brown sushi rice
  • 1 teaspoon olive oil
  • 1 cup diced onion
  • 4 cups low-sodium chicken stock
  • 1 cup white wine
  • 2 cups roasted butternut squash, chopped
  • 1 cup chopped zucchini
  • ½ cup frozen peas
  • 5 chopped crimini mushrooms
  • 1 tablespoon chopped sage
  • 1 teaspoon chopped thyme
  • ½ cup shredded Asiago cheese
  • 1 tablespoon heavy cream
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper

Directions   

  1. Follow package directions to partially cook the rice for about 40 minutes. Drain excess water and set aside.
  2. Preheat a medium sauté pan to medium-high heat and add olive oil.
  3. Add the onions and sauté until soft.
  4. Add the rice to the pan and sauté with the onions for about 2 minutes, stirring continuously.
  5. Reserve 1/2 cup of stock. Then pour 1/2 cup of stock into sauté pan and let it absorb into the rice.
  6. Stir in 1/2 cup of wine and let it absorb into the rice.
  7. Continue adding stock and wine in 1/2-cup increments, cooking each time until the liquid is absorbed before adding more, about 30 to 45 minutes total.
  8. Add the squash, zucchini, peas, mushrooms, sage and thyme to the pan, and cook until the vegetables are soft, about 3 to 5 minutes.
  9. Add the last 1/2 cup of the stock. Once the stock is absorbed into the rice, add the cheese, cream, salt and pepper; stir well.

Dietitian’s tip:

Traditional risotto is made with uncooked white rice. Brown rice adds fiber and nutrients, but it takes a long time to make risotto this way. That’s why this recipe calls for partially cooking the rice.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

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Darina Allen: One-Dish Roast Chicken Supper with Thyme and Rosemary @ballymaloecookeryschool

One-Dish Roast Chicken Supper with Thyme and Rosemary

Another lip-smackingly delicious dish that family and friends love me to cook for them. A whole roasting tray of crispy chicken, bacon and potatoes, perfumed with rosemary and thyme leaves.

Ingredients:
2 tbsp extra virgin olive oil, plus extra for drizzling
500g streaky bacon lardons
2kg free-range, organic chicken thighs (drumsticks and wings can also be included)
2-3 tbsp thyme leaves
1-2 tbsp chopped rosemary
1.1kg (about 10 large) potatoes
250g onions, sliced
60-110ml hot chicken stock
Flaky sea salt and freshly ground black pepper

To serve:
Green salad/Tomato fondue/Piperonata

You will need:
1 roasting tin
37 x 31cm or 2 small tins – 30 x 20cm

Method:
1 Preheat the oven to 230°C/Gas Mark 8.

2 Heat the olive oil in a roasting tin, add the bacon and toss over a high heat until it is beginning to colour. Remove to a plate with a perforated spoon.

3 Season the chicken generously with salt and pepper.

4 Put into a large bowl and scatter with most of the thyme leaves and chopped rosemary, reserving some for the potatoes. (I sometimes add a sprinkling of chilli flakes or smoked paprika – it gets a brilliant reaction).

5 Toss well.

6 Peel the potatoes and cut into 1cm thick chips. Dry and season well with salt, pepper and the reserved herbs. Add to the bowl with chicken.

7 Drizzle with the bacon fat and olive oil from the pan and toss once again.

8 Scatter the onions and bacon over the base of the roasting tin(s). Arrange the chicken and potatoes haphazardly on top, making sure that the potatoes are popping up. Drizzle with a little more olive oil.

9 Roast for 45 minutes–1 hour or until the chicken is cooked through (the juices should be running clear if pricked with a knife) and the chips are crispy at the edges. (Organic chicken pieces are larger, so cooking time can be up to 1¼ hours.)

10 Add the chicken stock at the end if the dish needs a little more juice.

11 Serve from the tin, family style, with a good green salad and vegetables of your choice, such as tomato fondue or piperonata if you wish.

See more online:
https://www.irishexaminer.com/food-columnists/arid-41796485.html

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Sharon Hearne Smith’s Porridge Bread is SO easy to make! @RTEToday


By Sharon Hearne Smith

Food Stylist & Writer

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Today

Sharon Hearne Smith’s Sesame Seed Porridge Bread from Today with Maura and Dáithí.

Ingredients

This is an unusual bread recipe, based on porridge oats and yoghurt instead of flour and water. It is quick, easy and virtually foolproof to make.

Use any selection of seeds you prefer instead of sesame seeds, or omit them altogether for a plain bread. Alternatively, add other flavours like nuts and dried fruits or sundried tomatoes and basil or a swirl of pesto would be delicious too. This bread stays quite moist and fresh for a few days stored in an airtight container.

Makes: 1 loaf (about 12 slices)

  • Sunflower oil for greasing
  • 500g tub natural yoghurt
  • 100ml milk
  • 2 tbsp olive oil
  • 2 tbsp sesame seeds + extra for sprinkling
  • 2 tsp bicarbonate of soda
  • 2 x 500ml yoghurt tubs of porridge oats (or 400g)
  • butter for serving, optional

Method

  1. Preheat the oven to 200C (fan 180C), 400F, Gas Mark 6. Grease a 1Lb loaf tin (approximately 3 x 5 x 7 inch) with parchment paper and grease again.
  2. Scoop the yoghurt into a large bowl. Add the milk, oil, sesame seeds and bicarbonate of soda and mix until well blended.
  3. Fill a clean and dry yoghurt tub with oats and tip them in. Repeat with a second tub of oats. Alternatively, weigh out 400g of oats on a scales.
  4. Mix everything together until well blended.
  5. Spoon into the prepared tin, spreading the top level. Scatter a small handful of sesame seeds on top.
  6. Bake for 45 minutes or until golden brown and a skewer comes out clean when pierced in the middle.
  7. Remove from the tin and return the loaf to oven, directly on the shelf, for another 5 minutes to dry out the crust.
  8. Remove and leave to cool on a wire rack. Cut into slices and serve spread with a little butter if liked.
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Satay Style Baked Chicken recipe @nevenmaguire @dunnesstores

https://www.instagram.com/reel/C_gZayaqDGE/?igsh=MW4ycmcycTAyNG5ndw==

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  • This Satay Style Baked Chicken recipe from our brand ambassador @nevenmaguire is perfect for feeding the whole family. Find the full recipe below and shop the ingredients in your local @dunnesstores

    Ingredients (Serves 4)
    2 Tbsp. Simply Better Thai Yellow Curry Paste
    1 Can Simply Better Thai Coconut Milk
    4 pieces Simply Better Palm Sugar
    2 packets Simply Better Irish Corn Fed Chicken Thigh Fillets, trimmed
    1 Jar Simply Better Double Roasted Smooth Peanut Butter
    2 Tbsp. Simply Better Irish Made Soy & Ginger Sauce
    2 Tbsp. Simply Better Irish Made Sweet Chilli Sauce
    2 Limes, 1 juiced & 1 cut into wedges
    2 packets Simply Better Irish Corn Fed Chicken Thighs
    1 Simply Better Irish Red Chilli, cut into rings
    Handful Fresh Coriander leaves
    Simply Better Organic Thai Jasmine Rice, to serve

    Method
    Put the curry paste in a shallow dish with half of the coconut milk and crumble in two pieces of the palm sugar. Mix with a fork to form a smooth paste, then add the chicken and mix well to combine. Cover with cling film and leave to marinate for at least 1 hour, although the longer the better. Remove from the fridge about 20 minutes before you plan to cook it.

    To make the peanut-coconut sauce, add the peanut butter with the soy & ginger sauce, sweet chilli sauce, lime juice, the remaining palm sugar and coconut milk to a saucepan and stir over a gentle heat to make a smooth sauce. Transfer to a bowl and set aside until needed.

    Preheat the oven to 200°C (400°F/Gas Mark 6). Arrange the chicken on a baking tray and bake for 35-40 minutes until the chicken is cooked through and golden brown. Remove from the oven and arrange on a platter, then scatter over the fresh chilli and coriander. Tuck in the lime wedges and serve straight to the table with the rice and peanut-coconut sauce for dipping.

    NEVEN’S TOP TIP

    To make this an easy family tray bake, add a packet of baby potatoes that you’ve halved and tossed in a little oil to the chicken before roasting.
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Venison and sweet potato casserole with butter beans by @nevenmaguire @rte lyricfm – Marty in the Morning

Casseroles are simply the easiest meals to prepare. First you do all your peeling, slicing and sautéing, then you pop everything into a large pot with a lid and leave it in the oven or on the hob for a couple of hours. In the meantime, you can go for a walk, watch a movie or mow the lawn, then later on, you can settle down to a hearty, warming feast.

SERVES 6–8

  • 50g (2oz) butter
  • 900g (2lb) venison haunch, cut into 2.5cm (1in) cubes
  • 1 large onion, finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, finely chopped
  • 50g (2oz) plain flour
  • 2 tbsp paprika
  • 300ml (½ pint) red wine
  • 2 tbsp redcurrant jelly
  • about 1.2 litres (2 pints) beef or chicken stock
  • 450g (1lb) sweet potatoes, peeled and cut into small chunks
  • 1 x 400g (14oz) tin of butter beans, drained and rinsed
  • sea salt and freshly ground black pepper
  • chopped fresh flat-leaf parsley, to garnish

1 Preheat the oven to 180°C (350°F/gas mark 4).

2 Heat the butter in a large, flameproof casserole with a lid over a medium heat. Season the venison and add to the dish. Add the onion, celery and garlic and cook for 2 minutes, stirring. Add the flour and paprika and cook for 1–2 minutes, stirring to combine. Pour in the wine and allow it to bubble down, stirring constantly. Mix in the redcurrant jelly with enough stock to just cover the meat.

3 Bring the casserole to the boil, then season to taste. Cover with a lid and put in the oven for 1 hour. After this time, remove from the oven to add the sweet potatoes and butter beans, then continue cooking in the oven for another hour, until the venison and sweet potatoes are tender.

4 Spoon into warmed bowls and garnish with the parsley to serve.

Stuffed beef rolls with red wine sauce

This recipe uses a good-value cut that isn’t as popular as it should be. It’s perfect comfort food for all the family on a chilly winter evening. It does take time, though, because it needs slow cooking to get as much flavour as possible and to become very tender so that when these stuffed beef rolls are finished cooking, you will be able to eat them with a spoon.

SERVES 4

  • 4 x 100g (4oz) slices of lean topside of beef
  • 2 tbsp rapeseed oil
  • 1 onion, finely diced
  • 2 carrots, finely diced
  • 2 celery sticks, diced
  • 600ml (1 pint) beef stock
  • 250ml (9fl oz) red wine
  • 1 tbsp tomato purée
  • 2 fresh thyme sprigs, plus extra sprigs to garnish
  • 1 bay leaf
  • creamy mashed potatoes, to serve (optional)

FOR THE STUFFING:

  • 1 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 2 tsp fresh thyme leaves
  • 2 parsnips, finely grated
  • pinch of mild curry powder
  • 3 tbsp fresh white breadcrumbs
  • sea salt and freshly ground black pepper

1 Preheat the oven to 180°C (350°F/gas mark 4).

2 First make the stuffing. Heat the oil in a sauté pan. Add the onion and thyme and cook for about 5 minutes, until softened but not coloured. Add the grated parsnips and cook for 2–3 minutes, stirring. Stir in the curry powder and cook for 20 minutes, until the parsnips are tender. Remove from the heat and stir in the breadcrumbs, then season to taste. Spread the stuffing in an even layer over the beef slices and roll them up to enclose, securing them with a cocktail stick.

3 To prepare the casserole, heat the oil in a casserole over a high heat and sear the beef parcels until brown all over. Remove to a plate and set aside. Next, sauté the onion, carrots and celery for a few minutes, until they are just catching colour. Add the beef stock, wine, tomato purée, thyme sprigs and bay leaf and bring slowly to the boil. Return the beef to the casserole, then cover and cook in the oven for 1–1½ hours, until the beef rolls are meltingly tender. Season to taste.

4 To serve, remove the cocktail sticks from the beef parcels and cut them into slices. Arrange on warmed plates and pour over the sauce. Garnish with the thyme and add a dollop of mashed potatoes to each one to serve if liked.

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Vanilla & Sea Salt Ice-Cream with Roasted Frozen Berries and Grated White Chocolate @dunnesstores

https://www.instagram.com/reel/C_kr8_TMKDG/?igsh=ZnB4NWl1aHIweGw5

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  • Cheat’s No Churn Vanilla & Sea Salt Ice-Cream with Roasted Frozen Berries and Grated White Chocolate | Summer ending doesn’t mean ice cream is off the menu and this straightforward method of making this ice cream might just convince you to take the plunge and make your own. Even if you don’t, and use shop bought, the trick of roasting frozen berries with a sprinkle of grated white chocolate will make you wonder why you haven’t been doing this for years, with ingredients as always from @dunnestores 🍦🍓 Give it a go this weekend!

    Serves: 4
    Time: 35 mins + overnight freezing time

    For the ice cream:
    2 vanilla pods, split in half, seeds scraped
    200g condensed milk
    600ml double cream
    2 tsp flaky sea salt

    For the roasted frozen berries:
    300g frozen mixed berries 
    3 tbsp caster sugar
    1 tbsp cornflour
    Juice of a lemon

    To serve:
    100g white chocolate, grated

    1. Put the condensed milk, cream and vanilla pods & seeds into a large bowl. Using an electric mixer, whisk the mixture until thickened and stiff peaks form. Gently stir in the sea salt and spoon into a large loaf tin or large glass lunch box with a lid, cover and freeze overnight or until solid.
    2. When you are about 25 minutes away from serving, preheat the oven to 180°C/160°C fan /350°F/Gas Mark 4.
    3. Add the berries to a deep tray with the caster sugar, cornflour and lemon juice. Mix well to combine, add to a baking tray and transfer to the oven to roast for 15 minutes, stirring halfway, until the berries are broken down, glossy and juicy.
    4. Remove the berries from the oven and allow to cool slightly then serve the ice cream into bowls. Top with the slightly warm berries then drown everything in the grated white chocolate.1d