There is something about comfort Eat It only sets the world for rights – creamy sauce, hearty stew, golden topping. But this round-up proves that Kozy means carb-laden or vegetarian-free.
Here, the classics you crave are a fresh twist, with leafy greens, beans and bold flavors make their way in every bowl. Think out the wholesale with a smokey mexican casserole Kail And black beans, a misso-glazed salmon The couple with a completely crisp-up greens or a fragrant Thai-inspired chicken and cavolo Nero stock This light is still deeply satisfactory.
It is not about the swapping of indulgence for virtue – there is still creamy stroke, rich curry and a chounder that is like a taste like it is a whole afternoon – but about the re -zones that we know about and love the ways that we feel good for a long time when we have eaten them for a long time.
Cavolo Nero, Kel, Spinach and Leaks bring the dense punch of their nutrients, while beans and turkey keema stand for heavy meats without skimp on taste.
These are Dishes To turn to nights when you want something hearty, but not heavy, relaxed yet clever. Classics, yes – but with a twist to keep things interesting, and enough greens to feel smog about going back to seconds.
Kel and Black Bean Mexican Casserole
to work: ४
prep time: 10 minutes | Cooking time: 25 minutes
Material,
1 tablespoon olive oil
1 large onion, finely chopped
3 clove garlic, crushed
3 tablespoons of dried tomato paste in the sun
2 tablespoons chipll paste
1 x 400g tin chopped tomatoes
2 x 400g tin black beans, drought and rinsed
180g curly bail
100 ml water
80 grams plain tortilla chips (to serve)
Method,
1. Heat the olive oil in a large deep frying pan or casserole dish on a medium heat.
2. Add onion and cook for 8-9 minutes until it becomes soft. Stir in garlic and cook 1 minute.
3. Stir through the sun-dried tomato paste and chipll paste, cook for 1-2 minutes until aromatic.
4. Pour into chopped tomatoes and black beans. Bring a boil, then reduce the heat and cook gently for 12-15 minutes until the sauce becomes slightly thick.
5. Stir in the bud and cook for 3-4 minutes until the bus will go out. season to taste.
6. Serve hot, tops with crunchy tortilla chips for needle.
Misso -Singer Saman with Current Kail
to work: ४
prep time: 10 minutes | Cooking time: 20 minutes
Material,
4 salmon fillets (about 500 grams of total), on the skin
180g curly bail, hard stalks removed
2 tablespoons white misso paste
2 teaspoons fresh ginger, tight
2 clove garlic, crushed
2 tablespoons toesed sesame oil
2 spring onion, finely chopped
250 grams cooked rice, to serve
Method,
1. Preheat the oven on 200C (180C fan). Line a baking tray with baking paper
2. In a small bowl, misso paste, grated ginger, garlic, and 1½ tablespoons sesame oil
3. Place salmon fillets skin-side down on the tray and brush generously with a misso mixture. Fry for 12-15 minutes, until almost cooked
4. Meanwhile, toss the bud with the remaining sesame oil and spread it on the tray around the salmon. Return to the oven for 5-7 minutes, until the bail is crispy on the edges and cooked through the salmon
5. Serve salmon and crispy bud on top of rice bowl, top with spring onion.
Cavolo Nero and Chicken Thai Rice Soup
to work: 2
prep time: 10 minutes | Cooking time: 25 minutes
Material,
1 tablespoon olive oil
3 clove garlic, finely chopped
2 teaspoons fresh ginger, tight
4 tablespoons green curry paste
1.4 liter chicken stock – modified volume
2 chicken breasts (300 grams), thin chopped
100 grams of jasmine rice, rinsed
200g black cabbage, chopped
1 lime, only juice
1 red chili, finely chopped
Method,
1. Heat olive oil in a large saucepan on a medium heat. Add garlic and ginger, cook for 1 minute until fragrant.
2. Stir in green curry paste and cook for another minute to leave the taste.
3. Pour the chicken in stock and bring a boil. Add chopped chicken and jasmine rice, cover and cook gently for 15–18 minutes until the rice is tender and cooked through the chicken.
4. Stir in cavolo Nero and boil for 3-4 minutes until the bonnet and tender.
5. Squeeze in lime juice and taste – adjust with more lime if necessary.
6. season to taste.
7. Scattered with bull and chopped chili in the bowl.
Spinach and Turkish Kofa Curry
to work: ४
prep time: 15 minutes | Cooking time: 25 minutes
Material,
500 grams of Turkish Keema
1 small onion, grated
3 clove garlic, crushed
2 teaspoons fresh ginger, tight
2 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon olive oil
1 x 400 grams of tin chopped tomatoes
200 ml coconut milk
150 grams of spinach leaves, washed and roughly chopped
2 tablespoons plain yogurt or coconut yogurt
Method,
1. In a large bowl, mix turkish mince with grated onion, 1 clove garlic, 1 teaspoon ginger, 1 teaspoon garam masala, and a pinch of black pepper. 12 size in small koftas.
2. Heat olive oil in a large non-stick pan on medium heat. Add koftas and cook for 4-5 minutes, turn, turn, until all turns brown (they do not need to be fully cooked yet). Remove and set one side.
3. In the same pan, add the remaining garlic and ginger. Cook for 1 minute, then stir in the remaining spices.
4. Add chopped tomatoes and coconut milk, bring a boil, and return the kofas to the pan. Boil gently for 15 minutes until it is cooked through Kofas and the sauce becomes thick.
5. Stir in spinach and cook for 2-3 minutes. Wanders through yogurt just before service.
Leak, Spinach and Smoke Haddock Chord
to work: ४
prep time: 10 minutes | Cooking time: 25 minutes
Material,
1 tablespoon olive oil
2 medium leaks, chopped (300-350 grams)
3 clove garlic, crushed
2 medium waxy potatoes (300 grams), peel and diced
2 teaspoons fresh thyme leaves
1 liter vegetable stock – increased volume
2 smoked headock fillets (300 grams), skin removed
150 grams of spinach leaves
100ml milk or plant-based milk option
Method,
1. Heat olive oil in a large saucepan on medium heat. Add leaks and cook for 5-6 minutes until soft. Stir in garlic and thyme, 1 minute and cooking.
2. Add diced potatoes and stocks. To boil, then reduce the heat and boil for 12-15 minutes until the potato is tender.
3. Place the smoked headock in the pan and boil it for 5-6 minutes, until it is easily bunted. Raise the fish out, break it into the chunks, and return to the soup.
4. Stir in spinach and milk, cooking for 1-2 minutes until the spinach is wilt.
5. Weather for hot and warm in deep bowls.
Black cabbage and mushroom strawganoff
to work: ४
prep time: 10 minutes | Cooking time: 20 minutes
Material,
1 tablespoon olive oil
1 large onion, finely chopped
4 clove garlic, crushed
400 grams of mixed mushrooms, chopped (button, chestnut, or wild mix)
1 teaspoon smoked pepper
500 ml vegetable stock – turned to 500 ml
200g black cabbage
150ml fresh cream
10g fresh parsley, chopped
Method,
1. Heat olive oil in a large frying pan on medium heat. Add onion and cook for 8-9 minutes until soft.
2. Stir in garlic and mushrooms, until cooking for 6-8 minutes until the mushrooms leave their liquid and become golden.
3. Sprinkle on the paprika, shake well, then put in the vegetable stock. Boil gently for 5 minutes.
4. Add cavolo Nero and cook for 3-4 minutes until the gentle becomes more soft.
5. Stir in the crame fratch and gently heat through the heat.
6. The season is using if it is used to scatter with taste and parsley. Serve with rice, mash, or crusty bread.
Recipes from www.discovergreatveg.co.uk