Food for thought

Since the New Year, we have been making a concerted effort to eat more vegetables. We always have plenty of fruit but have been slipping in eating our greens. In the past, for various periods, I have stopped eating meat. We have decided not to eat meat, but are still eating seafood.

Because of my disability, I have limited energy for cooking, though 
I do enjoy it. So I have built up a repertoire of quick, tasty meals and thought I would share them with you.

Because they are quite wordy, I will do a couple of recipes at a time, building up to a week's worth.

Day 1: Prawns and coriander

Melt butter and olive oil in a shallow pan. Add sliced red onions, a chopped courgette and chopped yellow pepper. Cook gently until soft.

Add a heaped teaspoon of Indian lime pickle and about 2 tablespoons of lemon juice and stir. Let everything cook for another 5 minutes.

Add cooked prawns and a chopped up bunch of coriander and cook for about 3 minutes.

Turn heat off. Add 3 heaped tablespoons of thick, natural Greek yoghurt and fold through.

Serve with crusty bread and a glass of orange juice.

Day 2: Nut cutlets and special sprouts

Pop frozen nut cutlets in the oven set at 200C. 

Boil a kettle of water.

 While the kettle is boiling, chop up potatoes and carrots that are not peeled. Put the root veg on to boil.

 Make x cuts in bottom of sprouts and steam for 5 minutes. 

While the sprouts are steaming, heat some olive oil in a shallow pan and gently cook a thinly sliced red onion.

Add steamed sprouts to the onion with a couple of tablespoons of balsamic vinegar, a heaped teaspoon of Dijon mustard and a couple of generous swigs of red wind *hic*.

Keep agitating the sprouts to make sure they are thoroughly coated and cooked through.

Remove sprouts, add a spoon of flour to the pan to make a roux and then add water from the potatoes and carrots. This makes a yummy gravy.

Mash the root veg with butter and milk. They look rather 'rustic' as there is potato skin in, but you are keeping all the goodness.

Serve and enjoy!