Thursday, January 10, 2013

Chloe Likes To Eat

After a bit of a chat on Twitter about foodie things, I was prompted to ask if anyone would be interested in the return of Chloe Likes To Eat. I didn't consciously give up Chloe Likes To Eat, but a combination of moving out of a sorted kitchen, and a diminishing interest in the posts, left me not making an effort.

But the answer was a resounding yes. I will, where possible, try and give basic recipes/guidelines for anything made by me, and if there's anything in particular anybody sees and wants to ask about, or would like to see, shout!

Kicking off with this healthy lunch idea.

1. Chop any vegetables you can lay your hands on- personal favourites of mine are:
Red onions, peppers, courgettes, parsnips, carrots, any kind of squash. 

2. Once peeled/chopped/prepped, shove the lot in a bowl, add a drizzle of oilve oil, seasoning to taste, and jiggle the lot so it's all evenly coated. Alternatively, shove it all in a roasting tin, and do the above  (saves washing up....)

3. Place in oven at high heat- my oven is knackered so I always put it straight to it's highest setting which is supposed to be 220c, I suspect it's more like 190-200c. 

4. Whilst your veggies are a roasting.... 
Make up a packet of cous cous- I use a packet mix with lemon and corriander, mostly because I'm lazy as hell it's in a nice easy quantity, and it's super cheap from Lidl (or similar). But there's nothing to stop you making plain or variant versions. Once made, put aside in a storage tub for the fridge. One 100g (dry weight) pack, usually sees me through 3-4 of this particular recipe. 



5. Sit back, relax, have a cup of coffee, take a flick through the latest copy of whichever magazine you're currently perusing, or blog that you're currently reading, until you're vegetables are roasted. Put them in a suitable receptacle for fridging down once they've cooled. 

6. If you make your lunches for work the night before, or in the morning, add the following to your vessel of choice- mine is super elegant, no?! 



Salad- Spinach is awesome because it keeps really well in the fridge, but whatever floats your boat
A healthy dose of those of those yummy roasted veggies
A couple of spoons of the cous cous you made earlier (Blue Peter moment is optional)

 And you're away. There are a few optional extras that you might like to try.... 
Olives/Capers
Pickles/Gherkins
Pretty much any type of meat you fancy- leftovers are a convenient add in. In weeks gone by I've used roasted chicken, a chopped sausage, bacon, salami, shredded gammon
Cheese- feta is lovely in this mix

All of the above are obviously to taste, and dependant upon any diet plans you may be following. They're just a few ideas to customise your salad. 

Some of my favourite add-in healthy dressings for this are:
A shake of lemon juice & black pepper
Balsamic vinegar and the tiniest smidge of olive oil
A decent slush of good old malt vinegar & a shake of salt/pepper/both
Low fat (or not if the mood doesn't take you) salad cream or mayo
Low fat (see above) mayo, lemon juice & black pepper

This isn't the most exciting thing you'll ever cook, but the variability on the vegetables, the cous cous add in, and the ability to chop and change the extras might just help make salad a bit more interesting and give you the shove you need to move away from a sandwich every day, which was my motivation. Plus, this is super easy to prep on a Sunday night, and sorts me through to about Wednesday. SCORE. 

Would love to see any concoctions you come up with- I'm on Instagram and Twitter, so hit me. 



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