Life is just so busy at the moment, it’s hard to find time to blog. Our shipping still hasn’t arrived back either, so I’m missing the computer as well as all my cookery books and paraphanalia.
Although I’ve not been writing as much, I have been cooking! Being back in the UK, I feel like I’m discovering a whole new range of products again. It’s amazing how things have changed in just under three years. And how much things cost!
One of the great things I’ve noticed is how much awareness of food allergies and sensitivities has increased, as well as recognition of different diet choices. The range of products on a menu may still be limited (unless it’s a vegan restaurant!) but it seems much easier to order food that’s not going to create problems a few hours later. For example, I visited TGI Friday’s yesterday with the kids, and they have a special menu for people with allergies, mainly gluten and lactose. Our waitress was so helpful, and not only told us about this menu (you need to ask for it) but got the kitchen to serve our nachos in a way that it was half with cheese and sour cream, and half plain near to the guocomole. And they happily swapped bits around so we had a meal we could all enjoy without worrying what was in it. And there’s more information on their website too that takes the guess work out of how to avoid intolerances.
The recession, and the general need for people to reduce their household expenditure has also increased the popularity of vegetarian food, with food magazines and programmes jumping on the bandwagon. Generally, vegetarian food is cheaper than meat based, as long as it’s made from scratch rather than just another ready meal, over processed and full of sugar and salt..And campaigns like Meat Free Monday, which promotes the environmental benefits of a plant based diet, not just the financial, is gaining more support.
This is good news for those who eat a wholefood plant based diet, or have to avoid certain foods like dairy. I love reading food magazines and articles, but so often the recipes are packed full of items that are a no no. One of my favourites is the Obeserver Food Monthly; a couple of weeks ago I excitedly bought my first issue for some time. The theme was cooking on a budget. One article challenged top chefs to come up with a family meal for under £5.00. There were some interesting suggestions in there, including a mouthwatering dahl, but the one that caught my eye was this vegetarian estofado.
Estofado is Spanish for stew (so the internet tells me!), or slow cooked food. This dish doesn’t really take much time to cook and the flavour develops well. The outstanding surprise was the amount of garlic – a whole bulb! I have to say that it does give you serious garlic breath, but it’s what gives this stew a deep, rustic flavour.
Nutritionally, it has just about everything you could ask for – protein in the chickpeas, beta carotene and vitamin C in the pumpkin, folates and other B vitamins in the spinach and omega 3 fats in the walnuts, as well as the healthy heart properties of the garlic. Unless you have a nut allergy, there’s not much in there to upset any sensitive eaters, and it passed the kids test with flying colours (I did cut down on the garlic a bit!!). Serve this with some rustic wholemeal crusty bread, or wholegrain rice, and you have a fabulous tasty and cheap dinner.
Chickpea, pumpkin, spinach and walnut estofado (recipe by Jose Pizarro) 1 small onion
1 bulb garlic
1 tbspoon olive oil
400g tin chopped tomatoes
800g of pumpkin or squash flesh, chopped into 2.5cm pieces
800mls vegetable stock
400g tin chickpeas, drained
1 bag baby spinach
50g walnuts roughly chopped
Chop the onion and garlic. Heat the oil in the base of a large pan and sizzle the onion and garlic for a few minutes, stirring constantly so it doesn’t burn. Add the tinned tomatoes and fry off the excess juice gently. Once reduced, add the pumpkin and vegetable stock, and simmer until the pumpkin is tender. Add the chickpeas and seasoning, and cook for another 5 minutes or so. Most of the fluid should have evaporated by now. Just before serving, stir in the spinach and heat through for a couple of minutes until it’s wilted. Serve out into dishes and scatter the walnuts over the top. Enjoy!