Salt-free BABA GHANOUSH

September 18, 2021 / Lyn Jones / 0 Comments

by: Three Many Cooks (low salt cooking)

Serves: Makes a scant quart
INGREDIENTS
  • 2 medium eggplants, pricked with a fork
  • ½ cup packed parsley leaves
  • 2 garlic cloves
  • 3 Tab lemon juice
  • 1 Tab smoked paprika, plus a little extra for sprinkling
  • 2 tsp ground cumin
  • ¼ cup each: tahini and olive oil, plus a little extra olive oil for drizzling
INSTRUCTIONS
  1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Place eggplants on a rimmed baking sheet and roast until fork tender, 30 to 40 minutes. When they’re cool enough to handle, peel eggplants, using a spoon to scrape any flesh that sticks to the skin.
  2. Mince parsley and garlic in a food processor. Add eggplant and remaining ingredients and process until smooth. Transfer to a bowl and sprinkle with a little smoked paprika and drizzle with a little olive oil and serve.
NOTES
Serve with warm pita or pita chips. If salt is not an issue, season dip to taste.

 

 

 

Spicy Winter Casserole (Aldi)

June 21, 2021 / Lyn Jones / 0 Comments


Ingredients

  • 1 pack Chicken Thighs, bone-in
  • 1 onion, chopped
  • 700g potatoes, peeled and cut into chunks
  • 4 carrots, peeled and sliced thickly
  • 2 parsnips, peeled and sliced thickly
  • 3 garlic cloves, peeled and chopped finely
  • 1 litre Chicken Stock
  • 2 x 410g tins Kidney Beans, drained
  • 200g Tomato Paste
  • 1 heaped tsp Ground Cumin (or something else)
  • Salt and black pepper
  • Bunch fresh coriander
  • Sunflower Oil
  • Naan bread and low fat yogurt to serve

    In a large saucepan, fry the chicken thighs in some oil until browned.

  • Add the onion, garlic, ground cumin and tomato paste. Sauté for a few minutes, stirring.
  • Add the stock, potato, carrots, parsnips and drained beans, season and bring to the boil, stirring as you go. Taste mixture – if it needs more tomato paste, add to your liking.
  • Turn the heat down, cover with a lid and cook for 30-40 minutes, until the chicken is cooked through and vegetables are tender.
  • Serve topped with the chopped coriander alongside naan bread and yogurt.
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