Tag: busy girl kitchen

Leftover turkey? Try this Turkey and Chorizo Paella

If you’re still mulling over what to do with that leftover turkey and you’re sick of the usual turkey curry or sandwiches, why not try this turkey and chorizo paella. It’s quick, easy and full of flavour.

Plus do you know what I love most about paella? It’s that there are no real rules when it comes to creating a good one. Sure you may think that paella has to be seafood based but in truth, you can bung anything in there – including left over veg (which is what makes it the perfect post Christmas dish).

So here is the recipe for my super quick turkey and chorizo paella.

This recipe serves 4

You will need:

  • Left over turkey (I used breast but you can use any part of the meat you enjoy and if it’s outside of christmas, I usually use about 500g for 4 people)
  • 100g chorizo
  • 15g flat leaf parsley
  • 2 cloves of garlic
  • 1 large onion
  • 1 large red pepper
  • 250g paella rice
  • 115g frozen peas
  • 1 tablespoon of tomato puree
  • 500ml chicken stock
  • 1 tsp of smoked paprika
  • 1/2 tsp ground turmeric

Method:

Peel and crush the garlic, crushing the garlic will give off a slightly sweeter flavour. Next roughly chop the chorizo and turkey breasts and add to a heated pan. You may want to add a bit of olive oil but I prefer to use the oils that are extracted from the chorizo when cooking. Next add the onion, pepper, garlic, parsley, paprika and turmeric  and cook for a couple of minutes.

Next mix in the tomato puree with the chicken stock and add this to the pan along with the paella rice. Bring to the boil and add salt to taste.

Cook on a medium heat for around 15 minutes.

Add your frozen peas and cook for a further 10 minutes (or until the rice has absorbed the stock).

It’s really that simple. 

Bliss Balls

Bliss balls

Quite simply if you don’t have time to faff around making breakfast or you need something to give you a boost when you’re on the move – these little bliss balls are amazing.

I’ve made a huge batch up for breakfast the rest of the week because I know it’s a busy one and without them I’ll end up living on coffee or air so they really are the perfect busy girl solution.

These little balls of goodness are great because they’re no fuss, no baking, no long winded prep. It’s simply a case of whizzing up the dates and dumping them in the bowl with the rest of the mixture. What more could you want? Oh yeah and numerous health benefits as they are full of protein, fibre and vitamins and minerals that will leave you feeling full all morning, give you a big, old energy boost and they’re super easy to transport so great for taking to work.

This recipe makes 12 large balls

What you need to make the bliss balls:

  • 2c of pitted dates (I use medjool and it works out about 14/15 dates)
  • 1/4c warm water (to start with)
  • 3/4c oats
  • 1/2c coconut flakes (you’ll need a bit more for rolling)
  • 1/4c sesame seeds
  • 1/4c chopped almonds
  • 1/4c chia seeds

Method: Continue reading “Bliss Balls”

Winter Warmer: Carrot and Coconut Soup

 I’m not always a huge fan of soup. If I’m honest, I rarely fancy it, but when I do, I obsess about it until I get a bowl. I try to steer away from the “fresh” soups in the plastic tubs from the supermarkets, I find that they’re either plain and tasteless or so salty that it feels as though your tongue is curling.

Plus soup is pretty faff free to make. It’s a great way of making use of seasonal veg, in particular, leftovers which is why I decided to make this carrot  soup – I was on the verge of actually drowning in carrots.

This soup (thanks to the coconut) has that tropical feel, so whilst it maybe rain and floods outside, it’s like a little corner of Thailand in my kitchen.

Carrot & Coconut Soup
Serves 4
Approx 360 cals per bowl

50g Salted Butter
454g carrots, peeled, chopped
1 onion, chopped
salt and ground black pepper
480ml vegetable stock
400g tin of unsweetened coconut milk
2 tablespoons Thai-style chili sauce (plus more for serving)
Fresh coriander leaves (for serving)

Melt the butter in a large saucepan and add the carrots and onions.

Season with salt and pepper and cook for around 15 minutes, stirring often.

When the carrots are softened, stir in the stock, the coconut milk and the chilli sauce.

Bring to boil and then reduce heat leaving to simmer. Stir occasionally and when the vegetables are soft remove from the heat.

Leave the soup cool slightly and then puree in a blender or using a handheld until smooth.

If you like an extra kick, drizzle with a little more chill sauce and top with coriander before serving.

This soup can be kept for around 3 days in the fridge. It’s actually nicer the second day as it’s had time to stand.

image via bon appétit