Smoky Turkey Chilli

Dinner, Lunch

Chilli is such an easy meal to prepare as a batch cook, to feed a gang of friends or whip up on a cold evening after work in no time! It’s just such a crowd pleaser dish.

Turkey is a great source of lean protein and really absorbs the smoky chilli and tomato flavours well. Any kind of meat or even brown or green lentils can be used instead of minced turkey breast for this recipe.

Serve the chilli on it’s own, with some mashed potato, grains or wilted greens. Stuff leftovers into pittas, tortillas or tacos for dinner the next day.

A little dollop of creme fraiche or guacamole would be great on the side too.

As always increase the level of spice by adding some fresh or dried chilli powder.

Serves 4.Smoky Turkey Chilli; Delalicious

  • 2 tsp coconut oil
  • 250g cherry tomatoes
  • 2 sweet red peppers, halved and de-seeded
  • 3 cloves garlic, unpeeled
  • 1/2 medium courgette, diced
  • 1/2 onion, diced
  • 6 mushrooms, thinly sliced
  • 1 x 400g tin red kidney beans, drained and rinsed
  • 1 tbsp smoked paprika
  • 2 tsp cumin
  • 400g turkey mince
  • 2 tbsp plain natural yoghurt
  • To serve: fresh coriander
  1. Preheat the oven to 180°C and melt one teaspoon of coconut oil in a large roasting tray.
  2. Mix the tomatoes, peppers and unpeeled garlic through the oil in the roasting tray. Roast for 20 minutes or until the skin blisters.img_7497
  3. Whilst the tomatoes are roasting, melt the remaining coconut oil in a large saucepan over a medium heat. Once melted, add the courgette, onion and mushrooms. Cover with some parchment and slowly cook for 10 minutes until the onions are softened.
  4. Place the roasted tomatoes and peppers in a measuring jug, squeeze the soft centre of the garlic out,  discard the skin and add to the measuring jug. Blitz until smooth using a handheld blender.
  5. Add the blended mix to the sauteed vegetables with the kidney beans and spices. Stir together and continue to simmer over a low heat.
  6. Place a frying pan over a medium heat and brown the turkey mince. Once browned, add to the vegetables with the yoghurt and stir to combine.
  7. Increase the heat, cover with a lid and bring to the boil. Once boiling, reduce to a simmer and cook for 5 minutes.
  8. Serve the chilli with a dollop of natural yoghurt and some fresh coriander.Smoky Turkey Chilli; Delalicious

    Happy cooking,

    Sinéad

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The Best Way to Cook Cauliflower

Dinner

To all the cauliflower haters out there – please keep reading and try this recipe! It will honestly change every thought you ever had about the misunderstood vegetable that is cauliflower!!

I say misunderstood because for a long time the only way I (and I know many more) thought you could cook cauliflower was by boiling the life out of it and drowning it in white sauce. When that is done well it is amazing but when it isn’t, lets be honest it’s not great!

I love roasting vegetables – you can’t go too far wrong by chopping, adding a little oil and letting the oven do the rest. Roast cauliflower is a game changer! You get this gorgeous nutty taste that is just divine by roasting cauliflower. I would happily eat a plate of roasted cauliflower for dinner.

Serve the cauliflower alongside any dish, add to a salad or with my citrus chicken for a quick and easy dinner in minutes.

Go on, give roasted cauliflower a go and let me know what you think!!

Serves 4, as a side.

Roast Cauliflower; Delalicious

  • 2 tsp coconut oil
  • 1/2 head cauliflower, outer leaves removed
  • 3 tsp sun-dried tomato pesto
  • 1 tbsp extra-virgin olive oil
  1. Preheat an oven to 180°C and melt the coconut oil in a roasting tray or ovenproof dish.
  2. Chop the cauliflower into florets or bite sized chunks. If you have removed the stalk, cut it up too.
  3. Mix the cauliflower through the melted oil and roast in the oven for 20-30 minutes or until beginning to turn golden.
  4. As the cauliflower roasts, mix the pesto with the oil until you get a runny texture.
  5. To serve: drizzle the pesto over the cauliflower and enjoy!Roast Cauliflower; Delalicious

Happy cooking,

Sinéad

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Broccoli, Squash & Chickpea Curry

Dinner

A curry is one of my favourite things to make for a group of friends or as a batch cook. I find curry improves with time, so if cooking for a group, make the curry the day before and store in your fridge once fully cooled.

Any combination of root vegetables can be used instead of the butternut squash. Likewise you could add some spinach in near the end of cooking for even more goodness. Chicken, beef or turkey would work great here too. Simply brown the meat on a frying pan first before adding to the curry just after the coconut milk.

This curry takes no time to make so perfect as a quick dinner option too. I love to serve this vegetable curry with brown rice, quinoa, steamed kale or spinach.

Serves 4-620171122_134242-01

  • 1 tsp coconut oil
  • 2 medium onions, peeled and diced
  • 3 cloves garlic, minced
  • 1 tbsp curry powder
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 2 tsp Dijon mustard
  • 1 butternut squash, peeled and cubed
  • 1 stock cube or 4 tsp vegetable stock
  • 200ml coconut milk
  • 1 head of broccoli, cut into florets
  • 1 x 400g tin chickpeas, drained and rinsed
  1. Melt the coconut oil in a large saucepan over a medium heat. Once melted, add the onions and garlic and cook until softened.
  2. Stir through the spices and mustard until well coated. Add the squash and cook for 5 minutes.
  3. Crumble in the stock cube and stir through the coconut milk.
  4. Bring the saucepan to a boil, cover and reduce to a simmer for 20 minutes.
  5. Whilst the squash cooks, bring another saucepan of salted water to the boil. Remove from the heat, add the broccoli and cover. Allow to cook for 5 minutes until just tender. Strain and refresh until cold running water until fully cool.
  6. Once the squash is tender, add the cooked and cooled broccoli and chickpeas.
  7. Serve the curry as you like.

Happy cooking,

Sinéad

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How to Stay Ahead of Colds and Flus

Uncategorized

This week I’ve been preparing to return from my career break in a few weeks time as a Physiotherapist in a Dublin hospital. Hospitals are typically the place you go when you are extremely ill, seriously injured or require some kind of operation, consultation or treatment. For me and my healthcare colleagues that means we are often treating the most ill patients within the hospital and exposed to lots of germs.

There are many steps and precautions that healthcare workers and patients alike take every day to reduce the risk of exposure, transference and contamination including regular and thorough hand washing, wearing of the uniform only in work, personal protection clothing and receiving the flu vaccine.

The flu vaccine was top of my list this week. The HSE recommend that all people within the high risk group receive this annually.

How to Stay Ahead of Colds and Flus; Delalicious

These steps aren’t just for people who are or who interact with ill people. The steps that follow are useful for everyone. A really good resource that I have based this feature on is undertheweather.ie – developed by doctors and pharmacists, where you can learn how to manage common ailments with confidence and common sense.

Cough and Sneeze Code

Something that everyone can do to prevent the spread of infection is following good coughing and sneezing protocols, regular hand washing and not placing yourself in close proximity to others when you have a cold or flu.

How to Stay Ahead of Colds and Flus; Delalicious

Early Detection

A really important step with any illness or injury is early detection and management. This can result in an illness or injury being managed appropriately, reducing the length of illness and ultimately ensuring you return to full health as quickly as possible.

Rest and Hydration

Rest and hydration are the front line treatment for most illnesses. As our bodies are made up of over 60% water, ensuring optimal hydration levels is vitally important. Rest and sleep is where our bodies develop, grow and recover.

After a wild weekend or a really busy week in work, adding an extra hour onto your sleep nightly can make all the difference. Likewise, if you exercise numerous times a week, taking a few nights off to allow your body recover will result in improved performance and reduction in your illness. As a sportsperson time away from sport is something that I really struggle with but it really is the only way to nip colds and flus in the bud.

Nourishing FoodHow to Stay Ahead of Colds and Flus; Delalicious

What you eat and drink can definitely help keep colds and flus at bay too. Warm drinks will instantly make you feel much better. Likewise soups, curries, stews and hotpots will nourish and heat you from the inside out. It is long established that spices like chili, cardamom, ginger and turmeric are useful in soothing the common cold and flu.

As my aunt has her own bees, we always have a stock of honey at hand and I’m a big fan. Honey is pure magic for a sore throat in my eyes.

Citrus fruits and vitamin C have long been used to help with illness. Generally speaking any fruit or vegetables that are really colourful are packed with Vitamin C.

One of my favourite ways is to juice lemons, limes, oranges and grapefruit together and mix with some grated ginger, ground turmeric and a dash of honey. Store this mix in your fridge and dilute a few tablespoons with some hot water for a wonderfully citrus spice-infused drink.

My Top Cold & Flu Defence Tips Are:

  1. Regular hand-washing and good cough and sneeze code
  2. Early detection & management
  3. Rest
  4. Hydration
  5. Nourishing foodHow to Stay Ahead of Colds and Flus; Delalicious

Keep yourself ahead of colds and flus,

Sinéad

Hope you enjoyed thi feature & recipe! Want to stay up to date with all my latest recipes and creations then join my mailing list now. Click here to get my latest newsletter!

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Crispy Buffalo-Style Chicken Wings

Dinner

I love a challenge! I also love getting food recipe requests from my readers. One previous challenge was to create a dish using chicken and beans. The result was incredibly tasty and loved by all so make sure to give the recipe a try!

My next recipe request was to make chicken wings. Not only was this recipe for something I wouldn’t typically eat but from a self-professed chicken wing expert aswell…the pressure was on.

Writing and creating recipes might look easy but actually requires plenty of trial and error. Recipes also require research and planning, particularly when working with unusual ingredients.

Crispy Buffalo-Style Chicken Wings; DelaliciousSo there’s chicken wings and then really good chicken wings! I wanted my wings to be really good. Plenty of time was spent online researching how to cook wings the best way. I happened upon numerous blogs and recipes mentioning the use of baking powder.

I know, baking powder? Not exactly the tastiest item in your cupboard. However, it is vital in making your wings super crispy and you don’t even taste it on the cooked version.

Sauces are very much a personal preference.  Hot and spicy is a common option using a fiery chilli based sauce. Milder options like sweet chilli or a sticky honey, soy glaze are other great choices. For this recipe I went for a spicy chilli sauce made using some leftover chilli jam that gave heat but no need for the fire brigade!

Makes 40 wings, serves 4.

Crispy Buffalo-Style Chicken Wings; Delalicious

  • 1.5kg/40 chicken wings/legs/drumsticks
  • 1 tbsp plus 1 tsp baking powder
  • 1.5 tsp salt

Sauce:

  • 60g unsalted butter
  • 120g pureed chilli jam/Frank’s hot sauce/sriracha sauce
  • 2 tbsp Worcestershire sauce
  • 2 tsp Tabasco sauce
  1. For the wings: ask your butcher or using a sharp knife cut off the wing tip.
  2. Pat the wings dry with a paper cloth and allow to dry flat in the fridge for 30 minutes.
  3. Before cooking, line a grill tray with kitchen foil and oil the grill tray rack.
  4. Preheat the oven to 120°C. Place the wings in a resealable bag, sprinkle over the baking powder and salt. Shake the bag to coat the wings evenly.
  5. Remove from bag and lay the wings on the rack skin side up.Crispy Buffalo-Style Chicken Wings; Delalicious
  6. Cook the wings on the lowest oven shelf for 30 minutes. Move the tray up to the highest shelf and increase the temperature to 220°C. Cook for a further 30-40 minutes or until the wings are dark golden brown and very crispy. Rotate the tray half way through.
  7. For the sauce: whisk all the ingredients together over a low heat until well combined and heated through.Crispy Buffalo-Style Chicken Wings; Delalicious
  8. If serving the wings immediately, transfer to a large serving platter or dish and toss through the sauce.
  9. If serving later, allow the wings to fully cool, cover and place in the fridge. Reheat at 200°C for 8-10 minutes, add the sauce and serve.Crispy Buffalo-Style Chicken Wings; Delalicious

Happy cooking,

Sinéad

Hope you enjoyed this recipe! Want to stay up to date with all my latest recipes and creations then join my mailing list now. Click here to get my latest newsletter!

Remember to add #Delalicious to all your cooking, baking & treat making on social media posts. 

 

 

Lunchbox Fillers

Uncategorized

A tough morning can be made all the better by knowing you have something really delicious to tuck into come lunchtime.

In my line of work as a physiotherapist, lunchtime is a protected time for patients where no disturbances are allowed with the exception being emergent care. This allows me to have a routine and designated time for lunch everyday which I love as food is never to far from my mind.

I know not everyone has this luxury of an allocated lunchtime but if you think there is a chance to encourage this within your day I would highly recommend it.

Lunchbox filler; DelaliciousNot only does it allow you a chance to eat but also a time to take a break from whatever task or screen you were interacting with. A lot of research recommends changing our tasks every 30 minutes to maintain optimum focus and concentration. Likewise, focus and concentration can be affected by dehydration and hunger.

Hydration and the many steps to monitor your levels are discussed here.

For hunger, regular eating at intervals throughout the day is best. Lunchtime is an important time of the day to eat as many people leave the house without breakfast.

Here are some of my favourite lunchtime options that can all be prepared in advance. Some options can be frozen whilst others are best kept fresh in the fridge.

Soup

A classic lunch option and one of my favourites. Make a big batch one evening or over the weekend, divide into portions and freeze. Adding some chopped nuts, seeds, roasted chickpeas or shredded chicken are all great ways to customize your soup daily. I love to dunk a slice of my Oat & Yoghurt Seed Loaf into my soup too!

Granola Pots

Oats aren’t just for breakfast you know! Granola is a really easy option for lunch. Keep a jar handy in work, then all you need is some yoghurt and fruit. 20170702_111432 - Copy (2)

Salad

Another great option when you are staring into the fridge for inspiration. Usually there are some kind of vegetables rolling around. A simple mixed salad can be created using whatever vegetables you have at hand. Sprinkle some seeds, cheese or leftover cooked meat or fish over your salad and lunch is sorted in minutes. Shake together a quick dressing of olive oil, honey and lemon juice for a seriously tasty lunch.

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Leftovers

Last nights dinner becomes tomorrow’s lunch! It’s honestly that easy. Once fully cooled, portion and store in your fridge overnight. Then simply reheat in the canteen microwave.

img_6033

Veggie Dips

Hummus is a really easy option to increase your vegetable intake by blitzing roast veg with chickpeas. Serve with some vegetable sticks on the side and your vegetable intake is increasing by the second! Freezing hummus was one of the best things I discovered as I always have a few pots ready for a quick lunch when things get hectic.

img_5576

Happy cooking,

Sinéad

Hope you enjoyed this recipe! Want to stay up to date with all my latest recipes and creations then join my mailing list now. Click here to get my latest newsletter!

Remember to add #Delalicious to all your cooking, baking & treat making on social media posts. 

 

Sweet Potato Boats

Dinner, Lunch, Salad

I love sweet potatoes and love trying out new things with them. I also love colour and especially on these dark Winter days.

Colourful food is one of the easiest ways to know that you are packing your plate with natural vitamins and minerals. My bean salad is definitely colourful and especially when topped on baked sweet potatoes.

This recipe is a great lunchbox filler too. Make the bean salad the night before and store in a container. Simply cook a raw sweet potato in your canteen microwave on high for 5 minutes and lunch is served.

Add a green salad or some grilled chicken to really make a meal of this recipe or add some cheddar cheese on top, cook under the grill until melted and golden.

Serves 4 as a side, 2 as a main.Sweet Potato Boats; Delalicious

  • 2 medium sized sweet potatoes
  • 1 x 400g tin kidney beans, drained and rinsed
  • 1 tin sweetcorn, drained or 1 fresh corn on the cob
  • 10 cherry tomatoes, quartered
  • 1 avocado, cubed
  • Juice of 1 lime
  • 2 tbsp fresh coriander, roughly chopped
  • 2 tbsp crème fraiche
  1. Preheat and oven to 200°C/180°C fan/400°F.
  2. Place the sweet potatoes on a baking tray and place in the preheated oven. Bake for 20-25 minutes until soft through. You can also cook whole in the microwave on the highest setting for 5 minutes or until soft through.
  3. For the bean salad: Mix all the vegetables together in a bowl, stir through the lime juice and coriander until well combined.
  4. To serve: Spread 1 tsp of crème fraiche over the flesh side of each sweet potato, spoon over the vegetables and enjoy.Sweet Potato Boats; Delalicious

Happy cooking,

Sinéad

Hope you enjoyed this recipe! Want to stay up to date with all my latest recipes and creations then join my mailing list now. Click here to get my latest newsletter!

Remember to add #Delalicious to all your cooking, baking & treat making on social media posts. 

 

 

Turkey Tacos

Dinner, Lunch

Tacos are a real winner with everyone and great for a group as you can mix and match toppings really easily. They are also a good option when cooking for a mix of meat and veg eaters.

My favourite taco toppings involve lots of different tastes and textures which provide a source of crunch (lettuce, red cabbage, carrot, cucumber), protein (turkey, chicken, steak or prawns), healthy fats (avocado) and drizzle (yoghurt, pesto, sweet chilli sauce).

You can easily replace the turkey with chicken by poaching a raw chicken breast in boiling salted water until cooked through. Drain and allow to cool before shredding between two forks.

The tomato sauce in this recipe is really versatile and works great with lots of different dishes. It will be also stay fresh in the fridge for 1 week or freeze for up to 3 months.

Why not try another of my leftover turkey recipes – Herby Turkey Rolls.

Makes 10, 2 tacos = 1 serving.Turkey Tacos; Delalicious

Tomato Sauce:

See recipe – Herby Turkey Rolls

Filling:

  • 200g leftover turkey
  • kale/lettuce/leftover sprouts, thinly sliced
  • 100g red cabbage, thinly sliced
  • 50g carrot, julienned
  • 1 tsp white wine vinegar
  • 1 tsp apple cider vinegar
  • 1/2 tsp honey
  • 1 avocado, sliced
  • natural yoghurt to serve
  • taco shells or tortilla wraps
  1. For the tomato sauce: follow recipe over on Herby Turkey Rolls.
  2. Shred the leftover turkey between two forks and stir through the sauce.
  3. Combine the red cabbage, carrot, vinegars and honey in a small mixing bowl until well coated.
  4. Heat the tacos on a flat pan over a medium heat for 2 minutes each side.
  5. To serve: place a layer of kale in the centre of the taco followed by one tablespoon of the red cabbage mix, one tablespoon of turkey, a slice of avocado and a drizzle of yoghurt.

Happy cooking,

Sinéad

Hope you enjoyed this recipe! Want to stay up to date with all my latest recipes and creations then join my mailing list now. Click here to get my latest newsletter!

Remember to add #Delalicious to all your cooking, baking & treat making on social media posts. 

 

 

 

Herby Turkey Rolls

Dinner, Lunch, Uncategorized

Think of sausage rolls but with turkey and that was the inspiration for these Herby Turkey Rolls!

These rolls can be made at any time of the year with chicken. Simply poach a raw chicken breast in boiling salted water until cooked through. Drain and allow to cool before shredding between two forks.

The tomato sauce in this recipe is a brilliant base for lots of dishes like bolognese, mince, pasta, pizzas and vegetable bakes. It will also keep for at least 1 week fresh in the fridge or freeze it for 3 months.

Why not try another of my recipes for leftover turkey – Turkey Tacos.

Makes 10, 2 rolls = 1 serving.Herby Turkey Rolls; Delalicious

Tomato Sauce:

  • 1 tsp coconut oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 small red pepper, diced
  • 250g tinned tomatoes/passata
  • 1 tbsp smoked paprika

Shredded Turkey:

  • 200g leftover turkey or chicken
  • 1 tbsp mixed herbs
  • 1/2 tsp fennel seeds
  • 1 packet of puff pastry
  1. Preheat an oven to 200°C/180°C fan/400°F and grease a baking tray with oil.
  2. Make the tomato sauce: melt the coconut oil in a saucepan over a medium heat. Saute the onions and garlic until translucent. Add the red pepper and cook until soft.
  3. Add the tinned tomatoes and paprika and bring to a boil. Return to a simmer and cook for 5 minutes. Remove from the heat and blend with a stick blender until smooth.
  4. Shred the leftover turkey using two forks and stir through the tomato sauce. Add the herbs and fennel seeds and combine well.
  5. Roll out the pastry on a clean surface. Add the turkey to the centre and fold the pastry over. Cut into even rolls and place on the prepared baking tray.
  6. Brush the outside of each roll with some milk and scatter over some herbs.
  7. Bake in the oven for 15-20 minutes or until golden.
  8. Allow to cool on a wire rack and enjoy!Herby Turkey Rolls; Delalicious

Happy cooking,

Sinéad

Hope you enjoyed this recipe! Want to stay up to date with all my latest recipes and creations then join my mailing list now. Click here to get my latest newsletter!

Remember to add #Delalicious to all your cooking, baking & treat making on social media posts. 

Give the Gift of Food This Christmas

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Christmas is a great time of year but can be a very stressful few weeks for some. There is a huge amount of pressure on people regarding money in the form of presents, parties and feasts to be prepared.

After nearly a year away travelling, I’m almost broke and don’t have the money for presents. This year instead I’m giving my time to others – by simply calling in to catch-up with friends, making a cake or some treats, inviting a gang over for food or deliver one of my homemade gifts to someone special in my life.

Here are some of my favourite things to make and give to others. So, if you are stuck for a gift for someone with limited money why not try one of these recipes? You will probably have half the ingredients in the cupboard already and the remainder will cost less than €5. But it’s not about the cost, it’s about the love and time you put into creating this unique gift just for your chosen person.

Sticking to a food or fitness routine can be difficult at Christmas. Check out my top tips that featured this week on the WellFest blog.

Christmas Food Gifts; Delalicious

Granola – Save the cooking for later in the day and start Christmas morning by munching on granola with some yoghurt and fresh fruit.  Homemade granola is a great gift as it will keep fresh for ages in a jar. Fill the biggest jar you have at home with granola, tie a ribbon and tag on it and another present is off your shopping list. Add a little more Christmas to the granola by adding some cinnamon or all spice, dried cranberries or apricots or some fresh orange juice to the oil.20170702_111432 - Copy (2)

Sweet Chilli Sauce – This is such a versatile sauce that is literally made in minutes. If your friend likes a little or a lot of spice you can tailor the sauce to their needs. This sauce will keep fresh for 3 months once stored in a cool place.

White Chocolate & Cranberry Oat Slices – Christmas is all about a little bit of decadence and these white chocolate oat slices are just that. Pop a few slices into a bag, tie with ribbon and you instantly have a fancy homemade gift ready for any unannounced visitors or last minute gifts.White Chocolate, Cranberry & Apricot Oat Slice; Delalicious

Homemade Pesto – I don’t think I’ve met a person yet who doesn’t like pesto! All you need is a bit of elbow grease (food processor, coffee grinder or pestle and mortar will also work well), herbs (coriander, basil, nettles), seeds or nuts (pumpkin, sunflower, almonds, cashews, pine nuts), garlic, olive oil, lemon juice and some parmesan. Keep fresh in the fridge for at least 1 month once covered in oil.

Dark Chocolate Oat Truffles – If you’re shopping for a health conscious minded person or a lover of energy balls then look no further! You will have these chocolatey oat truffles ready in minutes. No need for gift wrap just pop the truffles into a jar or resealable bag, add a little ribbon and their edible healthy food gift is ready.20171214_143511-01

Happy Cooking and Merry Christmas,

Sinéad

Hope you enjoyed this recipe! Want to stay up to date with all my latest recipes and creations then join my mailing list now. Click here to get my latest newsletter!

Remember to add #Delalicious to all your cooking, baking & treat making on social media posts.