You Are What You Eat

For Magpie Monday I thought I would show you another cookery book I found. It was in perfect condition and looked unused an the original price was £8.97(reduced from £12.99).  I paid £1.99 from the British heart Foundation. It is the official book to go with the television programme.

"You are what you eat"

Inside there are recipes for every month of the year together with all sorts of information about food, nutrition and health.
I cheat a little bit and try recipes from the wrong month (there are two days of breakfast, lunch and dinner recipes for each month).
  Here is one I used this week. I will alter the wording a bit.

Moroccan Turkey and Chickpea Stew
The recipe says you should use chicken breasts but I use turkey leg meat. It is much cheaper and tastes just as nice. I cook it a bit longer than the book says. So this recipe is my version, really.

1 tablespoon olive oil
2 crushed garlic cloves
2 sliced onions
three quarters of a pound of turkey leg meat cut up into bite sized pieces
About 10g of fresh corriander roughly chopped
About 10 grams fresh mint roughly chopped
1teaspoon hot chilli powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
400g can chopped tomatoes
400g chickpeas in water (drained and rinsed)
75g dried apricots chopped
25g blanched almonds
1/2 vegetable stock cube

• Put the oil, garlic, onions, turkey, herbs and spices in a large cast iron casserole (or saucepan) and toss well together. Place over medium heat and cook for 5 mins stiring now and again.
• Add all the rest of the ingredients and refill the empty tomato tin with cold water and pour that in as well. Bring to the boil then simmer for about 45 mins until turkey is tender. Stir now and again.Serve with cous cous and salad.

• 

  Moroccan Turkey and Chickpea Stew

  
  

For dessert on the same day you should have (and we did!)

Baked pears with Ginger and Almond

You need

4 dessert pears,  halved and cord

2 preserved stem ginger balls cut into small dice

15g flaked almonds

1 tablespoon stem ginger syrup

100ml cold water

Low fat fromage frais

Just preheat the over to 200C or Gas 6. Put the pears in a shallow dish, cut side up. Sprinkle with the stem giner and the almons and spoon the syrup over. Then add the water to the base of the dish and cover with foil. Bake for 20 minutes and take the foil away. Spoon the juices over. Return to oven, uncovered for 15 minutes or until the pears are tender and slightly browned. serve with the fromage frais.

This menu provides plenty of protein (also in chickpeas) and soluble fibre and also plenty of iron. the dessert contains plenty of vitamin C, potassium and fibre.

Nice recipes, nice book, nice price!

Glenda

www.cutleryandcatering.co.uk