After I made my delicious Foil Baked Cod with Romesco Sauce and Greens recipe, I had a couple of portions of Romesco sauce left over. Whilst I could have used it the next night with chicken or steak, I thought instead I would try and incorporate it into a nice and simple breakfast recipe. This is just that. Low in carbs and points but packed with flavour, this breakfast can be a weekend treat or, since it is so quick to pull together, a weekday option too.
I was watching Master Chef last week and was intrigued to see one of the chefs knock up a speedy and delicious looking Romesco sauce. Having never tasted this sauce myself, I set about doing a bit of research and seeing whether I could incorporate my own low point version of this into a delightful Spanish recipe.
Who doesn’t love a good paella?! Some people are often a little dubious about making it as they think of it as something time consuming and fiddly to prepare. This recipe is anything but that. As a one pot dish, its minimal washing up and the taste and flavour you get from it is truely delicious!
I love a good cooking programme but often find that the recipes that some of these TV chefs come up with are rather indulgent on the calorie front. Watching Gino D’Acampo cook up a sausage risotto was no exception with over 100g of butter in the original. Nevertheless my mouth was watering as I watched Gino rustle it up and so I knew I needed to make my own version as soon as I could.
We often take some meat out of the freezer in the morning and then I come home and see what I can create with it. One evening a few months back, having taken two chicken breasts out the freezer, I arrived home from work and thought ‘I really can’t be bothered to faff around’ so I looked into my fridge to see what else I could throw in with the chicken to make something quick, easy and tasty. This was result and I have to say it’s one of mine (and a lot of my friends) favourites. It’s all cooked within one pan so limited washing up is required. The pan needs to be covered while simmering however if you don’t have a lid, just use a bit of tin foil, that’s what I do!
I’m a little bit obsessed with chickpeas at the minute. They are quick to cook and so tasty so I’ve been experimenting with them in salad, stews and the like. Last night, after forgetting to defrost any meat, I thought I would try chickpeas in a stew with chorizo and this recipe was the result. It was so quick to make, absolutely delicious and a perfect ‘summery’ stew. I had it on its own but the OH had it with a little bit of quick cook fusilli. If you wanted to make it more substantial again, you could slice some new potatoes, par boil and then pop them into the stew just after you add the tomatoes or even just have some nice crusty bread (don’t forget to add the extra sp’s!).
