Hey guys, I hope you’re all keeping well and enjoying this weekend’s mini heatwave while it lasts. 😛
So, I was up at the late a.m. this morning with my coffee and thinking cap on, in an attempt to get some good recipes in before Sunday gets hectic and heavy like always. 😀
Even though blogging involves a lot of hard, tiring work sometimes, I always feel privileged and excited to be sent out products from not only new companies, but companies whose food I already use and love!
I was recently challenged by Greene Farm to come up with some nice, healthy recipes using their cooked chicken and turkey pieces. Though worried as per usual that I’ll mess it up badly, if not disastrously, I ended up getting through the task Mexican/Italian/Middle Eastern style. 😛
It seems like it’ll be nachos for lunch today for me (and that’s after having pizza in the morning). I hope you enjoy the below and if you decide to take a stab at my recipes, I’d be delighted to be shown them so tag, tag, tag and also hashtag #EndorphinStew on Instagram, Facebook or Twitter! 😀
Quick Pitta Pizza (2 Servings)
- Greene Farm roast chicken breast strips
- Finely chopped fresh basil, 2 tblspns
- Smoked paprika, 1 tblspn
- Carrot, x1
- Oregano, 1 tblspn
- Parsley, 1.5 tblspn
- Fresh vine tomatoes, x10
- Fresh spinach, a handful
- Organic tomato passata, 100g
- Honey/agave syrup, 1 tblspn
- Nutritional yeast, 1 tblspn
- Strip of mature cheddar cheese
- Wholemeal pitta bread, x2
- Wash, dry and finely chop the carrot and tomatoes. Oil a medium-sized pan over low heat and add the carrots and tomatoes, followed by the spinach, basil, smoked paprika, oregano, parsley and nutritional yeast. Sautée for approx 5 mins.
- Add in the passata, followed by the honey/agave. Give the contents of the pan a quick stir, cover the pan with a lid and allow the sauce to sizzle through for another 5-10 mins or until the carrots are tender.
- Simply divide out the mixture between 2 pitta breads, followed by the chicken pieces and torn up strip of the cheese.
- Enjoy the much healthier pizza alternative straight away or, if you prefer your bread more crisp and your cheese more stringy, place under the grill for a couple of minutes. 🙂
Mild Curry Nachos
- Greene Farm torn cajun chicken breast, 140g
- Red split lentils, 1/4th a cup
- Seeded tortilla wraps, x2 standard size
- Mild curry powder, x2 tblspns
- Cumin, x2.5 tblspns
- Large carrot, x1
- Broccoli, 1/4th a head broken up into florets
- Spring onion, x1
- Rich and creamy coconut milk, x5 tblspns
- Fresh basil, a handful
- Red chilli, x1 deseeded
- Fresh ginger, 1/4th an inch
- Tomato paste, x1 tblspn
- Pinch of sea salt
- Oil of choice
- Preheat the oven to 180 degrees celsius.
- Add the red split lentils to a small saucepan, followed by x5 the quantity of warm water. Place on a hob and allow to boil through for approx. 25 mins, stirring occasionally.
- Wash, dry and finely chop the carrot, spring onion, fresh basil, red chilli and ginger.
- Place a large pan over low heat and add the curry powder and cumin. Stir the powder around in the pan, as it warms, to infuse the curry flavours for approx. 2 mins.
- Add in a drop of oil, followed by all the above chopped veggies, plus the broccoli florets. Sauté for approx 10 mins.
- Add in the coconut milk and tomato paste, give it a quick stir until the coconut milk melts. Add in the cajun chicken pieces and stir. Cover the pan with a lid and leave everything to cook through on a low heat for 5 mins.
- In the meantime, drain any excess liquid from the lentils and add them into the pan. Again, cover with a lid and cook for another 5-10 mins, or when the carrots and broccoli are tender. Sea salt to taste (I didn’t need any!)
- Cut up the tortillas into nacho shapes (don’t be too pedantic about this), spread out on a cooking tray and place in the oven for approx. 5 mins or until crisp and golden brown on the outside.
- Simply add the curry onto the nachos, get messy and enjoy! 😀
Thanks again to Greene Farm for giving me the opportunity to try all of the below out together! From roast turkey breasts to torn cajun chicken pieces, Greene farm prides on its Irish, gluten free, dairy free, high protein and 100% natural ingredients. And sure why wouldn’t they? I’ve already noticed from throwing together the above recipes this morning just how versatile their meats are to cook with. I’m looking forward to seeing what I can create next with these convenient, yet natural, ingredients!