15th
July 2017
When
thinking about life remember this: no amount of guilt can solve the past and no
amount of anxiety can change the future.
Yesterday
was a lazy work day, don’t get me wrong I had a to do list it just didn’t get
done, I spent a lot of time doing other stuff though and I think that did me
more good, some day’s it’s okay to get by on minimal effort. Having said that, that was only in the day
time, once it was time to go to my meeting at four I was full on in ‘let’s do
this’ mode, the meetings never get a lazy version of me, that’s the part I
love.
Ooo I’ve
just found a recipe on pinterest and the photo made me go mmm, so I followed
the link, I like the sound of this because it’s all in one pan, you can freeze
the leftovers and it’s one of those meals you can do other stuff whilst its cooking. I’d also be tempted to throw some chicken in
if I wasn’t after a veggie meal that day.
Chickpea, Quinoa and Turmeric Curry
Serves:
6 (12sp per person using full fat coconut milk, 9sp per person using reduced
fat) I’d be tempted to use full fat on this recipe)
500g new
potatoes, halved (12sp)
3 garlic
cloves, crushed
3
teaspoons ground turmeric
1
teaspoon ground coriander
1
teaspoon chilli flakes or powder
1
teaspoon ground ginger
400g can
of coconut milk (reduced fat is 17sp, normal is 37sp)
1 tbsp
tomato purée
180g
quinoa (16sp)
400g can
of chickpeas, drained and rinsed (7sp)
150g
spinach
400g can
of chopped tomatoes
salt and
pepper
Place
the potatoes in a pan of cold water and bring to the boil, then let them cook
for about 25 minutes, until you can easily stick a knife through them. Drain
them well.
Place
the potatoes in a large pan and add the garlic, turmeric, coriander, chilli,
ginger, coconut milk, tomato purée and tomatoes. Bring to the boil, season with
salt and pepper, then add the quinoa with a mug of just-boiled water (300ml).
Reduce
the heat to a simmer, place the lid on and allow to cook. Over the next 30
minutes, stir every 5 minutes or so to make sure nothing sticks to the bottom.
(This is quite a long cooking time, but this is how long quinoa takes to cook
in all these ingredients, rather than just in water.)
Halfway
through cooking, add the chickpeas. When there are just 5 minutes left, add the
spinach and stir it in until it wilts. Once the quinoa has cooked and is
fluff y, not crunchy, it’s ready.
Ooo
yeah I seriously need that in my life, need to do a shop first though, and I’m
going to finish this week without doing that I think, maybe arrange for one to
come Monday, I’ll spend the weekend getting rid of some more of my cupboards
and freezer, I think actually I continue a little longer with it and just buy
some fresh ingredients, I have most of those ingredients if I use reduced fat
milk, yeah I’ll see what I do have, and
just buy the things I don’t.
I’m
actually sat here thinking tinned tuna, because I know I have quite a few tins
of that and they need using and then I can delay spending for even longer and
keep this month’s credit card bill down more.
You can’t beat tuna melts, tinned tuna, tinned sweetcorn, light mayo
mixed together, top toast with it sprinkle with cheese and grill, mmm. Sorted!
Or maybe something like this https://www.bbcgoodfood.com/recipes/2491647/raidthecupboard-tuna-sweetcorn-cakes
I’ll have a think, but for now I need to get ready for my fabulous members this
morning, then I’m up for another weekend in the praise of slow. I’m going to enjoy cleaning my kitchen Sunday
morning, it’s my new ritual, I listen to Radio 2 whilst doing it or a good
audio book and just zone out of life, and it’s lovely.
Here’s
to a super Saturday BeYOUtiful, you ready for that, I know I am.
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