Vegetarian Family Meals

Red Lentil Dahl {Slow Cooker Fakeaways}

Sarah Rossi — Wed, 12 Oct 2022 09:30:00 +0000

If you’re looking for a delicious vegetarian family meal for this week’s fakeaway, this simple Slow Cooker Dahl is bursting with flavour.

With a base of lentils and butternut squash, it is nutritious AND affordable.

Not only does this tick the boxes for ‘healthy’ and ‘flavour’, this recipe helps us to reduce our meat intake and keep costs satisfyingly low for this slow cooker fakeaway.

A Slow Cooker Dahl just feels good while you’re eating it, and, like always, the hard work is done hours in advance with these slow cooker recipes!

If you’re in a meat-eating household, this is a perfect recipe if you have vegetarian guests coming round or you simply want a break from chicken, beef or lamb curries for a change.

It’s also an ideal dish to make as part of a larger feast – perhaps a curry night or a hot buffet.

You could also serve this alongside my speedy Palak Paneer curry. Another good veggie curry option in the slow cooker is my Chickpea Curry (AKA Chana Saag).

Why you’ll love this Slow Cooker Dahl recipe

Simple store-cupboard ingredients

Spices are aromatic and satisfying

Delicious results with little effort

About Red Lentil Dahl

Dahl (or ‘dal) is very much part of the culinary DNA of India. The word means ‘split pulse’ (lentils, peas, chickpeas and beans), and while there are many variations and recipes for different types of dahl in its country of origin, the name tends to refer to any lentil based curry.

I love this article in The Better India that goes into detail about the history and origins of the dahl.

Traditionally you would use the process of ‘tarka’ if you’re cooking Tarka Dahl, which you can always try if you have a little extra time.

A ‘tarka’ is the process of frying spices in a hot oil before adding them to a dish. This releases flavours from the spices. You then pour this over your Dahl as the ultimate seasoning.

Slow Cooker Dahl Ingredientsn notes

Onions, garlic and ginger – Fresh or frozen for these ingredients is fine if you prefer them to fresh
Curry paste – Use what you have or whichever one you prefer
Red lentils – These should be the dry type, in a bag
Coconut milk – I use reduced fat but it’s up to you
Butternut squash – Fresh or frozen chunks is totally fine
Vegetable stock – Read notes on the recipe below on quantities
Paneer – Large chunks to serve. If you can’t find this Indian cheese, halloumi would also work well

How to make Slow Cooker Dahl

Put everything into the slow cooker and cook as per the recipe (at the bottom of this post).

2. Heat the oil in a small frying pan and fry off the cubes of paneer until crispy all over. Serve on top of the dhal.

Substitutions

Halloumi – Swap the paneer for this if you prefer it

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or hob before serving.

In the freezer This recipe freezes well but try to freeze it without the paneer as that doesn’t freeze well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or on the hob.

Top tips

Make a ‘tarka’ sauce with spices beforehand for a extra flavour:
Heat up a little oil, add your chosen spices until they become fragrant (try cumin seeds, chilli flakes and fennel seeds) then add them to the dhal when it has finished cooking.. Be careful not to get them too hot or they will burn and taste bitter.

Stock amount:
The amount of stock you need for this recipe varies greatly depending on the ingredients and also how runny you like your dhal. If it looks too thick or dry an hour or two before serving (or even when you go to serve) add an additional 100-200ml of stock and stir well.

I find that sometimes a lot of liquid is released by the butternut squash and other times not so much. That’s why I start with 100ml of stock and then adjust accordingly.

More vegetarian curries…

Slow Cooker

Slow Cooker Chickpea Curry {Chana Saag}

Vegetarian

Halloumi Curry {30 Minute Meal}

Comfort Food

Easy Butternut Squash Curry {Ready in 30 Minutes}

Slow Cooker

Slow Cooker Vegetable Curry {SO Easy!}

FAQs

Can you recommend a slow cooker?

The Morphy Richards Sear & Stew Slow Cooker is my all-time favourite because you can use it for initial browning on the hob and it’s really light. For induction hobs, I recommend the Lakeland Digital 6.5l Slow Cooker instead.

Can I really put everything together at the same time for a vegetarian curry?

Yes! Frying the spices a little beforehand will give that extra depth of flavour, as I’ve already mentioned, but if you’re going for convenience there will still be plenty of flavour in this all-in-one recipe.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Red Lentil Dahl {Slow Cooker Fakeaways}

This Red Lentil Slow Cooker Dahl is a perfect weekend fakeaway. It’s simple, healthy, is packed with flavour and is an ideal vegetarian curry.

Course Main Course

Cuisine Indian

Prep Time 5

Cook Time 6

Total Time 6 5

Servings

Calories 264kcal

Author Sarah Rossi

Ingredients

1 Onion Peeled and chopped
3 Cloves Garlic Or 3 tbsp of frozen/jar
2 tbsp Ginger Fresh or frozen/jar
2 tsp Ground cumin
4 tbsp Curry paste
250 g Red lentils
400 ml Reduced fat coconut milk
400 g Tinned chopped tomatoes
300 g Butternut squash cubes Fresh or frozen
100 ml Vegetable stock See notes

To serve:

2 tsp Sunflower oil
225 g Paneer Cut into large chunks

Metric – Imperial

Instructions

Put everything into the slow cooker and cook on HIGH for 6 hours or LOW for 8-9 hours.

Optional to serve:

Heat the oil in a small frying pan and fry off the cubes of paneer until crispy all over. Serve on top of the dahl.

Notes

Stock notes The amount of stock you need for this recipe varies greatly depending on the ingredients and also how runny you like your dahl.

If it looks too thick or dry an hour or two before serving (or even when you go to serve) add an additional 100-200ml/0.5-1 cup of stock and stir well.

I find that sometimes a lot of liquid is released by the butternut squash and other times not so much. That’s why I start with 100ml of stock and then adjust accordingly.

Nutritional information The info above is without the optional paneer.

Nutrition

The post Red Lentil Dahl {Slow Cooker Fakeaways} appeared first on Taming Twins.

Bubble and Squeak {British Classic}

Sarah Rossi — Tue, 01 Nov 2022 10:30:00 +0000

We love our British foodie traditions, especially when they transform leftovers into something even more delicious. Hello Bubble and Squeak! It’s delicious and money saving too.

If you want to know once and for all how to make Bubble and Squeak, here is a simple recipe of the ultimate English comfort food.

There is nothing better than throwing cooked leftover Sunday lunch ingredients together and tucking into them again during the week.

While Bubble and Squeak is traditionally made out of leftovers, I am going to show you how to make Bubble and Squeak from scratch in case you want to (and need a delicious vegetarian family meal recipe).

I am also going to show you how this dish can actually be made in the oven or under the grill too, which I like to do for a couple of reasons.

One, you don’t have to stand over it and worry about it burning. Two, you can add cheese for an extra crunchy, delicious topping!

Why you’ll love this Bubble and Squeak recipe

Low cost and perfect for leftovers

Comforting and pack with vegetables

Just so delicious!

About Bubble and Squeak

Bubble and Squeak dates back to the 18th century in England and is probably the most famous dish for being made out of leftovers. It started out with cooked beef in its ingredients, but during Second World War rationing it became more common to just have the mashed vegetables.

It is along the similar lines of Colcannon or Champ, both Irish dishes that are similar but aren’t a crusted mash up of leftovers, rather more creamed mashed potato.

Then there’s Rumbledethumps, a Scottish traditional dish that’s also named after the apparent sounds the ingredients make in the pan as they fry!

I’m going to show you two versions of how to make Bubble and Squeak – one from scratch so you know what can go into it, or if you just fancy having it any time of the week, and also what to do if you are using leftovers.

Bubble and Squeak Ingredients notes

Potatoes – Any type work here
Savoy cabbage – Or other white cabbage if you prefer
Carrots – Frozen work well here too
Butter – I like salted or using up homemade butter from the freezer
Sunflower oil – Or vegetable oil
Cheese – I like a strong cheddar here
OR
Use Sunday roast leftovers!

How to make Bubble and Squeak

Add all of your cooked vegetables OR leftovers to a bowl and mash together with butter and salt and pepper.

2. Place in a grill-proof dish and sprinkle the cheese on top. Pop under the grill OR oven bake (instructions and timings below).

Substitutions

Anything goes with Bubble and Squeak – any leftovers of cooked meat or any vegetables, just throw it all in. The concoction makes for delicious results.

Leftovers

In the freezer It’s best to freeze this before you’ve baked it (also a great way to save leftovers for another time). That way you are following food safety guidelines of not reheating twice.

Just defrost and then bake as normal.

Top tip

Bubble and Squeak is very flexible with measurements!

Because the traditional method is to throw all leftovers in together to avoid waste, knowing that the already cooked flavours come together and are delicious in whatever form, it’s a very forgiving dish.

There’s no need to stick to particular amounts and weights here – just guess or chuck it all in!

More classic British Recipes…

Breakfast

Full English Breakfast {Easy Recipe!}

Cheap Eats

Corned Beef Hash {Super Easy Recipe!}

Desserts

Apple Crumble {Classic Easy Recipe}

Side Dishes

Yorkshire Puddings {Foolproof Recipe!}

FAQs

Why is it called Bubble and Squeak?

It’s said to be as simple as being named after how it sounds in the pan while it’s cooking! If you like delicious funny-name British classics, try out my foolproof recipe for Toad in the Hole!

What can I serve with Bubble and Squeak?

This is traditionally eaten on its own as you can add meat in with the recipe, however it does also make a fantastic side dish if there’s not quite enough.

You could add baked beans, some people like it with a fried egg on top, and any kind of extra meat or fish would work well too. If have any gravy and Yorkshire Puddings left (doubtful) from your roast, you could serve it with these.

What if my Bubble and Squeak falls apart?

Honestly, the finished texture depends a lot on the amount of liquid in the vegetables you use and if they were leftovers or not. But remember, this is supposed to be very casual and it will still taste delicious!

Is Bubble and Squeak made in a frying pan?

Yes, it usually is. I like to make it like this though because you don’t have to stand over it and worry about it burning. Also, you can add cheese for an extra delicious topping.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Bubble and Squeak

It’s one of our beloved and unassuming yet totally delicious traditional dishes. It’s also got the most wonderful eccentric name. Here’s how to make Bubble and Squeak.

Course Main Course

Cuisine Family Food

Servings

Calories 406kcal

Author Sarah Rossi

Ingredients

1 kg Potatoes Peeled and cut into 4cm cubes
1/2 Savoy cabbage Thinly sliced
400 g Carrots Peeled and sliced
50 g Butter
Salt and pepper
1 tbsp Sunflower oil
50 g Cheese

Metric – Imperial

Instructions

OPTION 1:

Put a large saucepan of salted water on to boil and cook the potatoes for 10 minutes. Add the carrots and cabbage and cook for a further 5 minutes.
Preheat the GRILL to medium.
When the potatoes and the vegetables are cooked through (check by prodding a potato with a knife), drain well and return to the saucepan.
Then put the saucepan with the vegetables in (with no water in) back onto the hob heat for 1 minute. (This just allows the water to be removed from the potatoes so they aren't watery when we mash them.)
Mash everything well with the butter and salt and pepper.
Use the oil to grease a grill proof dish or tin and pile the mash in. Sprinkle on the cheese and put under the grill until golden (about 3-5 minutes).

OPTION 2 (if you're using leftovers):

Preheat the oven to 200C/400F.
Take all of your cooked, cold potatoes and vegetables and mash well together with butter and salt and pepper. Sprinkle with cheese.
Put into the preheated oven and bake for about 30 minutes until hot through (check the middle is hot inside).

Notes

Leftover measurements You can guess approximate amounts of weights here.

Nutritional info This is approximate for the version cooking this from fresh not using leftovers.

Nutrition

The post Bubble and Squeak {British Classic} appeared first on Taming Twins.

Mexican Style Salad {with Zesty Lime Dressing}

Sarah Rossi — Fri, 12 Aug 2022 09:30:38 +0000

This Mexican Salad is everything we all want in a summer side dish – fresh, colourful, full of texture, flavour and not too much chopping. Not a soggy lettuce leaf in sight!

I don’t know about you, but for me, in the past, side salads have been a bit of an afterthought. Hi LIMP LETTUCE.

I have made it my mission to change that and remind myself that with a bit more imagination (but no more effort, thankfully), we can indeed serve a big bowl of deliciousness up for a vegetarian family meal or as part of a bigger meal when entertaining guests (I’m thinking fajita night or a barbecue for starters).

You can also make this in advance for when friends are over. Always a win.

Why you’ll love this Easy Mexican Salad recipe

Packed with fresh flavour

Budget-friendly and simple

Impressive and colourful!

Sarah’s notes

This is my take on a Mexican Chopped Salad, using some ingredients found in Mexican or Tex Mex cuisines.

I’ve used feta cheese here as it’s the closest I think I can get to ‘white cheese’ used in Mexican dishes.

Did you know that if any kind of yellow cheese is used in a recipe it points to a Tex Mex cuisine rather than Mexican? You can read more about the differences here in an article on Spoon University which is super informative.

All that said, this recipe is also similar in style to the Cowboy Caviar (recently doing the rounds on TikTok), which is Tex Mex cuisine.

Cowboy Caviar (or Texas Caviar) originates from the 1940s when a New York chef, Helen Corbitt, visited Texas and made it as a tongue-in-cheek nod to real caviar!

Healthy Mexican Salad Ingredients

Dressing – This is made up with natural yoghurt, honey, salt and lime juice. The recipe has 2 limes but if it’s looking runny enough with less, just use 1
Mint – You can use coriander if you prefer (which would be more authentic) but I think it’s the food of the devil, sorry
Salsa – We’re using the fresh kind, from the fridge section, rather than long-life jars
Black beans – Be sure to drain and rinse these before adding
Jalapeños – The quantity for these are to your own taste

How to make a Mexican SAlad bowl

Chop everything and add to the bowl.
Make the dressing but leave in a separate small bowl or jug. Add just before serving and mix well.
Sprinkle tortilla chips, feta and mint on top.

Make in advance

The fact you can get this all set to go ahead of time is one of the reasons I love it.

Simply do all of the chopping in advance, then cover the bowl well and refrigerate until it’s time to serve.

At this point, add the dressing, tortilla chips and feta.

Spice level

The addition of the jalapeños gives it a bit of heat, but you can choose the kick to your liking by adjusting how much you put in.

If you think your kids won’t like any heat, just omit or add a very small amount. Similarly, load it up if you love the tingle!

More Easy Salad Recipes…

Side Dishes

Crunchy Cabbage Salad {with Peanut Dressing}

Side Dishes

Quick Cucumber Salad {with Yoghurt Dressing}

Side Dishes

Greek Salad {Easy Recipe}

Side Dishes

Quinoa Salad {Easy Recipe!}

FAQs

What can I serve with Mexican Salad?

This works as a stand alone salad for a lunch or even as a dip of its own with tortilla chips.

But it’s also perfect as part of a bigger Mexican-style meal, perhaps with Mexican Chicken & Rice, Chicken Fajitas or Pork Carnitas, Chilli Loaded Wedges or Beef Enchiladas, Salmon Tacos or Chicken Quesadillas?

Is this a healthy salad recipe?

It is full of colourful, vitamin-packed ingredients from the veggies to the beans, and even the dressing is quite light as it’s made with yoghurt. So yes, it’s healthy.

Is a Mexican Salad gluten free?

This is gluten free, yes. Make sure you pay particular attention to ingredients like tortilla chips and salsa though. Most are gluten free but double check the label to make sure.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Mexican-Style Salad {with Zesty Lime Dressing}

This is a super easy, healthy, budget-friendly, colourful and crunchy Mexican Salad that's perfect as an impressive side dish or main salad meal.

Course Lunch, Salad, Side Dish, Snack

Cuisine Mexican

Prep Time 10

Total Time 10

Servings as a main dish or 6 as a side dish

Calories 358kcal

Author Sarah Rossi

Ingredients

1 Red pepper
1 Yellow pepper
1 Large Red onions Or 2 small
340 g Sweetcorn Drained
200 g Salsa The fresh kind, from the fridge
400 g Black beans Drained and rinsed
Jalapeños To taste

For the dressing:

150 g Natural yoghurt
2 Limes Juice and zest
2 tsp Honey
Salt

For the top:

Handful of tortilla chips
100 g Feta Crumbled
2 tbsp Fresh mint Finely chopped

Metric – Imperial

Instructions

Chop everything and add to the bowl.
Make the dressing but leave in a separate small bowl or jug. Add just before serving and mix well.
Sprinkle tortilla chips and feta on top.

Notes

Dressing: This is made up with natural yoghurt, honey, salt and lime juice. The recipe has 2 limes but if it’s looking runny enough with less, just use 1

Mint: You can use coriander if you prefer (which would be more authentic) but I think it’s the food of the devil, sorry

Salsa: We’re using the fresh kind, from the fridge section, rather than long-life jars

Black beans: Be sure to drain and rinse these before adding

Peppers: The type of peppers used are bell peppers

Spice level: The addition of the jalapeños gives it a bit of heat, but you can choose the kick to your liking by adjusting how much you put in. If you think your kids won’t like any heat, just omit or add a very small amount. Similarly, load it up if you love the tingle!

To make in advance: Simply do all of the chopping in advance, then cover the bowl well and refrigerate until it’s time to serve. At this point, add the dressing, tortilla chips and feta

Nutrition

The post Mexican Style Salad {with Zesty Lime Dressing} appeared first on Taming Twins.

Easy Butternut Squash Curry {Ready in 30 Minutes}

Sarah Rossi — Tue, 26 Jan 2021 10:30:00 +0000

This delicious vegetarian Butternut Squash Curry is a deliciously warming recipe. It’s also so easy to make, is packed with veggies and lentils, and also happens to be vegan and gluten free too.

It’s perfect as a quick midweek vegetarian family meal or as part of a curry banquet.

What’s not to love about a dinner that needs 5 minutes preparation and gives you 4 of your 5 a day in one bowl?

I’m always looking for recipes that make eating vegetarian or vegan food feel really simple and accessible. This creamy, fragrant Butternut Squash Curry definitely hits the mark.

It’s like a hug in a bowl and it gets even better the longer you cook it for.

Why you’ll love this easy Butternut Squash Curry recipe

Mix it up in just 5 minutes

Gluten free, dairy free, vegetarian, vegan AND packed with flavour

Perfect for batch cooking and freezing

Sarah’s notes

There is SO much goodness in this comforting curry dish – butternut squash, cauliflower, lentils, chopped tomatoes, coconut milk… ingredients that just make you feel good as you eat, with a meal that you can just feel nourishing you from the inside.

When it comes to a simple one-pot curry recipe, this is the dish to try. It’s ready in 30 minutes and is a perfect addition to a curry night.

And if you go along with my mantra that if you can buy it frozen, DO IT, you’ll be making this even easier than it already is. I buy the life-saving crations that are pre-chopped frozen vegetables and I’m away.

Butternut Squash Curry Ingredients Notes

Onion, garlic and ginger – Fresh or pre-chopped frozen is fine
Butternut squash – I get mine cubed from the freezer. See tips below about chopping if you’re using fresh
Cauliflower – Fresh or frozen for this too!
Red lentils – The dried kind
Curry paste – I used Balti paste for this Butternut Squash Curry but use your favourite
Mint or coriander – Optional garnishing

How to make Butternut Squash Curry

Add all of the main ingredients into a large saucepan.
Cook over a medium heat for 25 minutes (you can cook for longer if you’d like a softer texture).
Add the garam masala and mango chutney before serving.
Serve with your favourite sides.

Substitutions

Curry paste – You can control the heat of your curry with the type of paste you use. I used balti paste for this recipe, but using madras would give a spicier curry, for example.
Halloumi – You could also add cubes of fried or grilled halloumi just before serving which would be LUSH.

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully by before serving.

Can you freeze Butternut Squash Curry? This Butternut Squash Curry is perfect for batch cooking, just make double the recipe and freeze in freezer-safe containers (like these containers on Amazon which I LOVE for this purpose).

Top Tips

How to chop a butternut squash (if you’re not using frozen)

Slice around two centimeters off each butternut squash end, then peel using a vegetable peeler. Stand the squash on its end and chop it right down the middle.

Next, use a metal spoon to scrape the seeds and the pulp from the cavity of your butternut squash. Now lay each half of the squash down and cut lengthways. Then, to make cubes, cut the other way across the slices you have made.

What to serve with Butternut Squash Curry

You can serve this curry with the usual curry side dishes – rice, naan bread, yoghurt dip and poppadoms. Or with my Easy Flatbreads, as the children absolutely love them.

More vegetarian Curries…

Slow Cooker

Slow Cooker Vegetable Curry {SO Easy!}

Slow Cooker

Slow Cooker Chickpea Curry {Chana Saag}

Vegetarian Slow Cooker Recipes

Red Lentil Dahl {Slow Cooker Fakeaways}

Vegetarian

Halloumi Curry {30 Minute Meal}

FAQs

Can I really just put it all into the pan and go?!

You could definitely brown all of the vegetables first if you have the time or inclination. BUT I really think if you can make your life a little easier by not doing it, the end result is still really delicious.

Do you have any other easy curry recipes?

I sure do! Check out my curry recipes here. There are all kinds in there – vegetarian, slow cooker, chicken, turkey, beef, lamb… My most popular star-rated hits are my Slow Cooker Chicken Curry (over 500 !)and my Easy Slow Cooker Beef Curry. A really easy one is my Chickpea Curry for the oven or hob too. Check them out!

Can you recommend a good pan for making one pot meals?

I recently tasked myself with trying out a variety of one-pan pans in a quest to find out which ones were up to the important job of making an all-in-one meal. Read my pan review here. I hope it helps!

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Easy Butternut Squash Curry {Ready in 30 Minutes}

This vegan Butternut Squash Curry recipe is a deliciously comforting and nourishing dish. It’s also easy, ready in 30 minutes, is full of flavour and the whole family will love it.

Course Main Course

Cuisine Family Food

Prep Time 5

Cook Time 25

Total Time 30

Servings People

Calories 246kcal

Author Sarah Rossi

Ingredients

Main ingredients:

1 Onion Finely chopped. (See notes)
3 Cloves of garlic Crushed. (See notes)
1 inch of ginger Finely chopped. (See notes)
700 g Butternut squash Cubed. (See notes)
400 g Cauliflower Cut into small chunks. (See notes)
100 g Red lentils Dried.
400 g Chopped tomatoes
400 ml Coconut milk
150 g Curry paste
1 tsp Salt

Before serving:

2 tsp Garam masala
2 tbsp Mango chutney

Optional garnish to serve:

Fresh mint or coriander

Metric – Imperial

Instructions

Put all of the main ingredients into a large saucepan. Cook over a medium heat for 25 minutes (or more if you would like it to be more soft in texture).
Add the garam masala and mango chutney before serving.
Serve with rice and naan bread.

Notes

Vegetables: I use the onions, garlic and ginger pre-prepared and frozen to make this as quick as possible.

Cauliflower: The smaller you cut this, the more it will soften and break down. So if you want big chunks, leave it large. If you want it to break down (that’s how I like it) cut it smaller and/or cook it for longer. You could also use frozen cauliflower.

Nutrition

The post Easy Butternut Squash Curry {Ready in 30 Minutes} appeared first on Taming Twins.