All That I'm Eating

Recipe ideas for budget meals, everyday cooking and a little indulgence. Travel inspiration and restaurant reviews too.

Buffalo Chicken Nachos

By 16 Comments

Buffalo Chicken and Nacho Toppings

You know when you see a recipe and you can’t get it out of your head? It all started when I saw a recipe for buffalo cauliflower, it sounded so good. Then I saw an idea for some seriously loaded nachos. The combination of the two sounded like a dream. These pulled buffalo chicken nachos are everything I wanted them to be: spicy, slightly sweet, covered with cheese and full of texture. Perfect for sharing on the sofa.

Ingredients

You will need (for two greedy people):

  • Two chicken breasts
  • Salt
  • 3-4 tbsp buffalo sauce
  • 1 bag plain nachos
  • 1 small tin sweetcorn, drained
  • 4 spring onions, sliced
  • 1 green jalapeño chilli, sliced
  • 150g mild cheddar cheese, grated
  • Ranch dressing

Method

Bring a large pan of water to the boil and add a little salt. Drop the chicken breasts into the water, bring the pan back to the boil and then reduce to a simmer. Cook the chicken for 10-15 minutes or until cooked through. read more

Chipotle Sweetcorn Hash

By 10 Comments

sweetcorn and potato has with chipotle and paprika chicken

I love looking in my fridge and cupboards and finding ingredients and flavours to try together. Recently I wanted to try adding chipotle chillies to more than just chilli con carne and I thought it would be worth trying a pinch with sweetcorn. This chipotle sweetcorn hash came out of a mish mash of ingredients I happened to have to hand and the end result was delicious. Sticky, sweet, spicy and moreish I’ll be making this one again soon!

Ingredients

You will need (for two):

  • Knob of butter
  • Rapeseed oil (for cooking)
  • 1 small onion, finely sliced
  • 2 garlic cloves, crushed
  • 1 tsp dried oregano
  • ½ tsp chipotle chilli flakes
  • 1 tsp ground cumin
  • 1 mug frozen sweetcorn
  • 300g potatoes, scrubbed and diced into 1cm cubes
  • Juice ½ lemon
  • 2 chicken breasts
  • 2 tsp paprika
  • Salt and pepper
  • Plain yoghurt
  • Small handful fresh coriander, roughly chopped

Method

Heat the butter and a glug of oil together in a frying pan and add the onions. Fry for around 10 minutes on a medium heat before adding the garlic and all the spices and oregano. Continue to fry for a few more minutes.

Add the potato and continue to fry for around 15 minutes with a lid on, stirring from time to time. After 15 minutes add the sweetcorn and continue to cook with the lid off for another five minutes.

While the potato cooks put the chicken breasts between two sheets of clingfilm and bash with a rolling pin to flatten. Sprinkle the paprika and a little salt and pepper onto each side.

Get another frying pan onto a medium heat and add a little oil. Fry the chicken on both sides until cooked through and golden.

Add a little seasoning and the lemon juice to the potato pan. Stir the coriander through the yoghurt.

Serve up the sweetcorn hash topped with the chicken and coriander yoghurt.

This would be delicious with tofu rather than chicken if you wanted to make it veggie.

The smokiness of the chipotle is so good with the sweetness of the sweetcorn, it would be great with a few peas too I think. I love how the golden strands of onion become entwined with the cubes of potato. The chicken is succulent and the yoghurt takes the heat off the chilli. All in all, for a few ingredients I already had and threw together, this was a delicious dinner!

Chipotle and Bean Soup

By 11 Comments

mixed bean, sweetcorn and chipotle chilli soup

I really struggle to know what to have for lunch sometimes. Usually I am scrambling round in the cupboards trying to find some sort of suitable sandwich filling but I do get terribly bored of sandwiches. If I’m lucky I’ll have some keptovers to warm up and I do pay a visit to a local independent café from time to time too. Well enough is enough. I have decided to batch cook and freeze a range of healthy, filling, vegan soups; one of which is this Chipotle and Bean Soup. So that I can grab whichever soup I fancy and not have to think about what’s on the meal plan for dinner I am making them vegan, stuffed full of veg and flavour packed. I hate to have the same thing for lunch and dinner you see!

Ingredients

You will need (for six portions):

  • 1 large onion, sliced
  • 1 red pepper, chopped
  • 2 garlic cloves, crushed
  • ½ chipotle chilli, chopped
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 700ml passata
  • 1 tsp vegetable stock powder
  • 1 tin kidney beans, drained and rinsed
  • 1 tin black beans, drained and rinsed
  • 1 mug frozen sweetcorn
  • Juice 1 lime
  • Oil for cooking
  • Salt and pepper

Method

Start by heating a little oil in a large saucepan and adding the onion and pepper. Fry on a medium heat for 10-15 minutes until softened. Add the spices and chipotle chilli and cook for two minutes more.

Pour in the passata then refill the jar to half full with water, rinse the jar then add the water to the pan with the vegetable stock and beans.

Simmer for 15 minutes then add the sweetcorn, bring back to a simmer and cook for five more minutes.

Squeeze in the lime juice then add a little seasoning.

Leave to cool and divide between freezable containers then leave to cool completely before freezing.

Currently I have two soups on the go in the freezer, this one and my Autumn Vegetable Minestrone. The problem is that I don’t have enough Tupperware left to make any more soup at the moment; I shall need to rectify that and get some more ASAP! Another soup that I will be making a big batch of to add to the soup drawer is my Split Pea Dahl. I’m also planning some sort of chickpea harissa soup and maybe a nice pea, potato and mint too. Five in total, one for each day of the week. And yes, before you ask, I do label each of my soups up and stack them neatly in the freezer; the satisfaction and uniformity brings me much joy.

Vegetable Singapore Noodles

By 22 Comments

Vegetable Singapore Noodles close up

The thing I like most about these vegetable Singapore noodles is that you can throw in whatever you have left in the fridge at the end of the week. Add a few simple store cupboard staples and voila, dinner in 15 minutes. I have been perfecting this recipe for a little while now to get a good balance of sweet, salt and spice and by Jove I think I’ve cracked it. No more takeaways needed! You really can play around with this recipe too; try using different noodles or rice, different vegetables and nuts.

Ingredients

You will need (for four):

  • 4 rice noodle nests £0.90
  • Small handful unsalted peanuts £0.30
  • 3 tbsp sesame seeds £0.20
  • 3 tbsp soy sauce £0.30
  • 1 tbsp Shaoxing rice wine £0.30
  • 1 tsp sugar £0.02
  • Black pepper £0.02
  • 8 spring onions, ends removed and sliced £0.50
  • 2 carrots, peeled and grated £0.20
  • 8 mushrooms, finely sliced £0.40
  • 2 garlic cloves, finely sliced £0.10
  • 1 chilli, finely sliced £0.20
  • 1 small tin sweetcorn, drained £0.50
  • 2 tsp curry powder £0.15
  • Oil for frying £0.05

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    Quick Vegetable Box Recipes

    By 6 Comments

    Grown With Love - All That I'm Eating (1 of 2)

    I regularly get a vegetable box delivered for a few reasons: I like that I have to use what I receive which means I get more variety than I probably would otherwise and there’s only so many times you can make mushroom risotto so I find myself trying out new recipes to use the vegetables. Grown With Love got in touch to see if I would like to try out some of their veg so I was looking forward to getting stuck in.

    The vegetables that came from Grown With Love were very nice, they were all prepared which is something that I never buy normally. Considering they were prepared I was impressed with the shelf life of the veg and that the texture remained good. I received: butternut squash and sweet potato mix (chopped 50:50), butternut squash (peeled and deseeded), tenderstem broccoli (in bags and some that came with asparagus too), sweetcorn (some with garlic butter, some without) and sweet potato wedges.

    Instead of reviewing each of the vegetables (not very fun reading) I thought it would be more useful to provide you with quick and simple ideas for how to use the vegetables above should you find yourself with any of them or fancy throwing something different into your basket next time you’re shopping.

    I used the butternut squash and sweet potato mixture to make a soup. I simply fried it gently in a little oil with some garlic, seasoning and garam masala before adding enough stock to cover. I simmered until the veg were cooked and added a little coconut cream at the end. Sorry, I didn’t get a photo of this one!

    The next recipe was from cooking to eating in less than 20 minutes. Boil some pasta in a pan then steam the broccoli over the pasta for the last few minutes of cooking. I made a simple blue cheese sauce to go with it (recipe for this coming in the next post).

    Sweetcorn salsa is one of my favourite ways of eating sweetcorn (other than griddled) and it’s so easy to make. Boil the sweetcorn and cut off the kernels when cooked. Add to a bowl with one or two chopped tomatoes, a small chopped red onion, roughly chopped coriander and salt and pepper. I had this at the same time as some of the sweet potato wedges (which I find cook so much quicker than standard potato wedges) and are lovely dipped in some hot chilli sauce.

    I wouldn’t normally buy sweet potatoes but having had some delivered, I couldn’t not use them so it made me try something I would normally never have cooked. Just having a few quick and simple ideas ready in the recipe bank makes it easier to know what to cook up. If you’ve got any recipe ideas to use your veggies I’d love to hear them!

    Thank you to Grown With Love for the vegetables. All opinions expressed are my own.

    Sweetcorn Chowder

    By 4 Comments

    I always like seeing sweetcorn growing in the fields near where I live; it’s one of my absolute favourite vegetables. The only thing that is a little irritating is the inevitable corn-stuck-in-the-teeth situation which ensues after consuming corn from the cob. Particularly irksome if surrounded by unfamiliar company. Worth it though; especially if you’re lucky enough to have a 50:50 butter to corn ratio. If you’re looking for something different to try with your cobs, this sweetcorn chowder is my most favourite soup ever. read more


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