SQUID PAELLA

August 14, 2021 / Lyn Jones / 0 Comments

serves 8

INGREDIENTS
500g baby squid (or tubes) cut into 3cm pieces
1/2 tsp smoked paprika
1/2 c oil
1 red capsicum, diced
1 onion, diced
1 can tomatoes
pinch of nutmeg
1 tsp crushed garlic
550g short grain rice
1/2 tsp turmeric
1.5 L chicken stock
1 c frozen peas
2 cabbage leaves, finely shredded
1/2 bunch parsley
1/2 of a chorizo (opt)

In a large frypan cook squid in oil 3-4 mins. Remove from pan.
Cook chopped chorizo (if desired).
Add capsicum, cabbage and onion – cooked until soft.
Add garlic, paprika and turmeric. Cook for 1 minute – no longer.
Add the rice and the stock, simmer 20 mins til rice is almost cooked.
Return cooked squid to pan, add peas & parsley, then cook a further 3 mins.
Garnish with your choice of dill, lemon wedges or paprika.

Vegan Moroccan-Style Chickpeas

September 17, 2020 / Lyn Jones / 0 Comments

Full of flavor!   Servings: 5

Ingredients

    • 1 can tomatoes with green chilies
      1/2 cup diced onions
      2 cloves garlic, minced
      1 tbsp extra virgin olive oil
      1 tbsp ground cumin
      1/2 tbsp ground ginger
      1 tbsp ground coriander
      3/4 cup vegetable broth
      • 1 can (15.5 oz) chickpeas, rinsed and drained
      Salt and pepper, to taste
Saute garlic and onion in olive oil over medium heat for about two minutes.
Stir in cumin, ginger and coriander.
Cook until onion is tender.
Add chickpeas, vegetable broth and tomatoes with juice and bring to a boil. Cover and simmer for ten minutes.
Serve alone or with brown rice and steamed green beans.

NOTES:
* Served it over a mound of shredded, sauted kale
* This was really yummy! I used minced fresh ginger, added fresh spinach. Simple and delicious.
* Thickened with a little cornstarch & served in pita bread. Stirred in wilted baby spinach at the end