Linguine with Pea Puree and Garlicky Spinach and Mushrooms

Linguine tossed with brilliant green pea puree and garlicky mushrooms and spinach make for a cheery and wholesome weeknight dinner.

Linguine pea puree with garlicky spinach and mushrooms

Well mother nature has certainly been flexing her muscles in Texas this week! I’m not normally intimidated by the weather, but I will admit to feeling a little on edge the last few days. In fact, this was the first time I didn’t roll my eyes when Kirk said we should assemble an emergency kit(!). Thankfully my Houston neighborhood has been relatively unaffected by the storms and flash flooding so far, so fingers crossed it stays that way.

Linguine pea puree with garlicky spinach and mushrooms

There is really no graceful way to go from a weather update to a description of a pasta recipe, so we shall just dive right in, yeah?! Ok. This recipe has become a new staple in our house. It’s pretty quick to come together, and I am totally addicted to this creamy bright green pea puree.

Linguine pea puree with garlicky spinach and mushrooms

One thing you will always find in my freezer is a bag of frozen peas, I chuck them in any old thing, but in this recipe they are the main attraction! Mushrooms thickly sliced and lightly sautéed with garlic add a little meaty texture, and spinach adds another layer of colour, taste and nourishment.

Linguine pea puree with garlicky spinach and mushroomsLinguine pea puree with garlicky spinach and mushrooms

Toss it all together and sprinkle with parmesan- its comforting, bolstering and totally satisfying in all its sweet, garlicky bright green glory.

Linguine pea puree with garlicky spinach and mushrooms

Enjoy!

Linguine with Pea Puree and Garlicky Spinach and Mushrooms
 
Prep time
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Linguine tossed with brilliant green pea puree and garlicky mushrooms and spinach make for a cheery and wholesome weeknight dinner
Author:
Recipe type: Main
Cuisine: Italian
Serves: 3-4
Ingredients
  • For Pea Puree:
  • 1 tbsp butter (or olive oil of you prefer)
  • 1 clove garlic, minced
  • 2 cups frozen peas
  • 2tbsp-1/4 cup pea cooking water (reserve after draining)
  • ¼ cup parmesan
  • Salt and pepper to taste
  • For Spinach & Peas:
  • 1 tbsp olive oil
  • 1 cup mushrooms, thickly sliced
  • 3 large garlic cloves, minced
  • 4 large handfuls of baby spinach
  • For Pasta:
  • 250g/9oz whole wheat linguine (or pasta of choice)
  • Grated parmesan for topping (optional)
  • Finely chopped parsley for topping (optional)
Method
  1. First make the pea puree: melt butter in a skillet over a medium heat, and the garlic and fry gently until golden. Transfer butter and garlic to a blender and set aside. Bring a medium sized pot of water to a boil, add peas and return to the boil. Drain immediately and reserve at least ¼ cup of cooking water. Add peas to blender along with the grated parmesan. Pulse a few times and then loosen the puree up with the cooking water- just as much as you need to get to your desired consistency (I like to keep a few peas whole to get that satisfying pop!). Take a quick taste and season with salt and pepper to taste. Set aside.
  2. Cook Spinach & Mushrooms
  3. Return skillet to medium heat and add olive oil, add mushrooms and garlic and a pinch of sea salt, and cook until the mushrooms begin to release liquid, and then add the spinach in handfuls, stir until wilted and set aside.
  4. Cook the Pasta:
  5. While the mushrooms and spinach are cooking you can make the pasta. Refill the pea pot with water and bring to a boil, add the pasta and cook until al dente. Drain and set aside. It may be wise to reserve a little of the pasta cooking water too- just in case you want to thin your puree out even more.
  6. Assembly:
  7. Return pasta to its cooking pot (off the heat!), add pea puree and toss together with a pair of tongs until the pasta is well coated. Add a couple of splashes of pea or pasta water if you want to thin in out a little more. Toss in the spinach and mushrooms. Serve with a little extra parmesan, and parsley if desired.

Notes:

Pea Puree adapted from River Cottage Veg by Hugh Fearnley-Whittingstall.

Berry Baked Oatmeal

This berry baked oatmeal is the perfect way to jazz up breakfast with its gorgeously sweet-tart combination of blueberries, raspberries, cinnamon, vanilla and walnuts.

Berry Baked Oatmeal- Emma's Little Kitchen

Where I come from, we don’t really have oatmeal. We have no-nonsense PORRIDGE. It’s the same, but I can’t bring myself to refer to a warm bowl of creamy oats as anything but porridge. Except of course when I bake it, because “baked porridge” doesn’t sound very sexy does it?

Berry Baked Oatmeal- Emma's Little Kitchen

Wait, nor does “Baked Oatmeal”. Moving on.

Berry Baked Oatmeal- Emma's Little KitchenBerry Baked Oatmeal- Emma's Little Kitchen

So baked oatmeal is a relatively new discovery for me, but I really dig the way it can jazz up weekday breakfasts, and the fact I can make a batch ahead of time and quickly reheat it all week long. This berry baked oatmeal is gorgeously sweet and tart with its combination of blueberries and raspberries. A hint of vanilla and cinnamon creep through, and the walnuts add texture. I like to serve mine with a dollop of creamy greek yoghurt and a drizzle of honey. So delicious!

Berry Baked Oatmeal- Emma's Little Kitchen

Enjoy!Berry Baked Oatmeal

Berry Baked Oatmeal
 
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This berry baked oatmeal is the perfect way to jazz up breakfast with its gorgeously sweet-tart combination of blueberries, raspberries, cinnamon, vanilla and walnuts.
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • For Oat Mixture:
  • 1¼ cup rolled oats
  • ½ tsp baking powder
  • pinch of sea salt
  • ½ tsp cinnamon
  • 1½ cups milk
  • 3 tbsp maple syrup or honey
  • 1 tsp vanilla
  • 1 egg, beaten
  • For Berry Topping:
  • 1½ cups mixed berries (I used half blueberries, half raspberries)*
  • ½ cup chopped walnuts**
  • 2 tbsp maple syrup or honey
Method
  1. Preheat oven to 350F/175C
  2. Grease a 9 inch pie dish or 9x9 inch baking pan with butter or coconut oil
  3. In a large bowl, combine oats, baking powder, salt and cinnamon, set aside
  4. In a medium bowl or measuring jug, whisk together milk, syrup, vanilla and the egg until well combined. Add the wet ingredients to the oat mixture and give everything a good stir. Transfer the wet oat mix to the pie dish
  5. Arrange the berries and nuts on top of the oat mix in an even layer, drizzle with remaining syrup
  6. Bake in the oven for 40-45 minutes until set in the middle and slightly risen. Serve with yogurt and a little more syrup or honey if desired

Notes

Adapted from The Food Network.

*Play around with your combination of berries! Strawberries and blackberries would be great too.

**Slivered almonds can be substituted for walnuts

Lentil Spinach Coconut Curry

A nourishing lentil spinach and coconut curry that comes together quickly and is packed full of indian flavour.

Lentil Spinach Coconut Curry- Emma's Little Kitchen

Hey y’all (<— texas is rubbing off on me), thanks for giving me a much needed break the last few weeks! We are still getting settled in our new home, but so far we are enjoying the South. Today I am bringing you another delicious “go-to” curry.

Lentil Spinach Coconut Curry- Emma's Little Kitchen

My first version is actually the most popular recipe on Emma’s Little Kitchen to date, a fact that really surprised me! I almost didn’t post it because it felt too simple, or not “special” enough (I make it ALLLLL the time!). Turns out, thats exactly what you lot are after, so I’m following your cues!

Lentil Spinach Coconut Curry- Emma's Little Kitchen

There’s a few reasons why I think my original go-to curry is so successful, and many are replicated in this recipe.

Quick- SOOOO important for our family now! Having a five month old means no more long or laborious meals. I imagine this will only become more true as James becomes older, more mobile, or we throw a sibling or too into the mix (yikes!). Even before the babe came along, I was always looking for speedy weeknight meals so I could fit my marathon training in around my 50+ hour a week desk job. This curry is perfect because its FAST and also…

Freezable- One of the easiest ways to stick to a healthy whole foods diet is to double all of your meals and freeze half, we do it all the time and it really helps us to stay on track (98.5% of the time!). This curry freezes very well, and I find it actually improves a little with age (bonus!).

Store Cupboard Ingredients- This recipe calls for many non-perishable ingredients- lentils, coconut milk, and spices. I prefer to use fresh spinach, but frozen could easily be substituted if its all you have to hand. Onions and garlic always last so long in my fridge I almost count them as non-perishable. This means you can russell up a delicious curry whenever the mood strikes or inspiration fails.

Budget Friendly- Admittedly coconut milk can be a relatively expensive item, but lentils, onions and spinach are cheap as chips! I reckon this meal would still cost a couple of pounds or dollars per serving.

Delicious- Lets face it, Indian Food is the bomb shmickety.

So there you have it, my “Go-to” Curry Part II.

Lentil Spinach Coconut Curry- Emma's Little KitchenEnjoy!

Lentil Spinach Coconut Curry
 
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A nourishing lentil spinach and coconut curry that comes together quickly and is packed full of indian flavour.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4
Ingredients
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2-3 garlic cloves, minced
  • 1 inch piece of ginger, minced
  • 2 tsp curry powder
  • 1 tsp cumin
  • ¼ tsp cayenne pepper (or more or less to taste)
  • 1 cup red lentils
  • 1 tin coconut milk (14 fl oz)
  • 1 cup water or vegetable stock
  • 2 large handfuls of baby spinach
  • Juice of half a lemon (optional)
  • ¼ cup chopped fresh coriander (optional)
  • salt to taste
Method
  1. In a large lidded pan or skillet, heat olive oil over a medium heat and add onions. Saute until softened, about 4-5 mins. Add Garlic and ginger, and cook for a minute longer
  2. Add the curry powder, cumin and cayenne pepper to the pan and give everything a good stir so the onions are coated in the spices
  3. Next, add the lentils, coconut milk, water (or stock), and cover. Gently simmer for about 20 minutes stirring frequently (I find that my lentils stick to the bottom of the pan otherwise). If the mixture looks dry at any point, stir in a few more splashes of water
  4. After 20 mins, fold in the spinach and cook for a minute or two more until the spinach wilts. You may need to do this in batches depending on the size of your pan
  5. Finally add lemon juice and coriander if using, and adjust the seasonings to taste
  6. Serve with rice or naan

 

 

Mexican Chocolate Cherry Brownies

These rich whole wheat Mexican Chocolate Cherry Brownies are spiced with cayenne and cinnamon, and dotted with tart cherries.

Mexican Chocolate Cherry Brownies- Emma's Little Kitchen

Here we go again, I know, I am always touting my latest baked good as my new obsession, or the BEST THING EVER, and these Mexican Cherry Brownies are no exception. They are my latest obsession, and they are also probably the best thing ever. Truthfully, I wanted to leave you all with something really special, because Emma’s Little Kitchen will be taking a little break for the next couple of weeks as we set up home in Houston. So let’s talk about why these Mexican Cherry Brownies are so special.

Mexican Chocolate Cherry Brownies- Emma's Little Kitchen

Whole Wheat- I try to avoid eating refined grains, even when baking. This recipe uses whole wheat pastry flour making them 100% whole grain- aces!

Rich Chocolatey Goodness- These babies are rich, just how I like my chocolate bakes to be. One brownie and you will be totally satisfied, promise!

Mexican Factor- A pinch of cayenne and a generous sprinkle of cinnamon kick theses brownies up a notch. If you are skeptical, just trust me!

Tart Cherries- These brownies are dotted with beautiful dried tart cherries that compliment the rich spiced brownies perfectly.

Freezibility- If I didn’t freeze at least some of these I could easily eat the entire batch in one day… Luckily they freeze really well. Bonus tip- warm for a minute or so in the microwave and top with a scoop of vanilla ice-cream. Ah, perfection.

Mexican Chocolate Cherry BrowniesOh my, so delicious! Enjoy!

Mexican Chocolate Cherry Brownies
 
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Rich whole wheat chocolate brownies spiced with cayenne and cinnamon, and dotted with tart cherries.
Author:
Recipe type: Dessert
Serves: 16 small brownies
Ingredients
  • 10 tbsp butter
  • 1 cup sugar
  • ¾ cup cocoa powder (unsweetened)
  • ½ tsp salt
  • ¼ tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp cayenne pepper
  • 2 tsp vanilla
  • 2 eggs
  • ⅔ cup whole wheat pastry flour
  • ½ cup dried tart cherries
Method
  1. Preheat oven to 350F/175C
  2. Grease and line a 8x8 inch baking pan, set aside
  3. Melt the butter in a medium saucepan over a low heat, once melted remove from heat and whisk in the sugar until combined. Transfer sugar mixture to a large bowl.
  4. Whisk in the cocoa powder, salt, baking powder, cinnamon and cayenne pepper, and vanilla
  5. Vigorously beat in the eggs one at a time with a wooden spoon or rubber spatula, when the mixture is well mixed and glossy, add the flour and gently stir until the flour is flour incorporated, again with a rubber spatula or wooden spoon
  6. Gently fold in the cherries, don't over mix!
  7. Transfer to your baking pan and smooth the mixture evenly, bake for 25-30 minutes until a toothpick comes out clean. Allow to cool in the pan for a couple of minutes before transferring to a wire rack to cool completely

Notes

Adapted from Cookie and Kate’s The Very Best Brownies recipe (they are the very best!), and Aaron Sanchez’s Mexican Brownie recipe.

 

Black Bean Charritos

Smoky-sweet black beans and rice stuffed into chard with feta and guacamole. The perfect light Mexican fare!

Black Bean Charritos- Emma's Little KitchenYou guys know I love a good portmanteau (Jarfait anyone?!), so here is another for you: The Charrito. What do you get when you replace the tortillas in a burrito with a Chard Leaf? A Charrito! Genius.

Black Bean Charritos- Emma's Little KitchenBlack Bean Charritos- Emma's Little Kitchen

At first I was pretty skeptical about eating raw chard. I assumed that the leaves would be tough, bitter and generally unenjoyable. How wrong I was! The leaves are sturdy, but that makes them the perfect vessel for your filling (in this case, a smoky black bean rice mixture with guacamole and feta!), and the slight bitter, earthy taste pairs so well with the smoky-sweet contents.

Black Bean Charritos- Emma's Little Kitchen

Obviously I offer this as more of a concept than a recipe- stuff it with whatever you have handy, omit the feta to make it vegan, change the grain or omit grains altogether to make it a super light meal.

Black Bean Charritos- Emma's Little Kitchen

Enjoy!

Black Bean Charritos
 
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Author:
Serves: 4 servings
Ingredients
  • 1 cup brown rice
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 chipotle pepper in adobe sauce, finely chopped
  • 1 tin black beans (or 1¾ cups cooked black beans)
  • ⅓ cup dried tart cherries
  • juice 1 lime, divided
  • 2 tsp cumin
  • 1 tsp paprika
  • dash of liquid smoke (optional)
  • ⅓ cup fresh coriander, finely chopped
  • ½ cup crumbled feta
  • 1 avocado
  • 8 large chard leaves
Method
  1. Cook rice according to package instructions
  2. Prepare chard leaves: remove the tough stalk on each chard leaf cutting a "V" shape into the bottom leaf if necessary. Set aside.
  3. Prepare guacamole: remove avocado flesh and mash it together with the juice of half a lime and a pinch of sea salt
  4. Prepare filling: Once the rice has finished cooking, fluff with a fork and set aside. Heat olive oil in a large skillet over medium heat. Add onion, and saute until softened, about five minutes. Next, add the garlic and cook for another minute. Finally, add the chipotle pepper, beans, cherries, cumin, paprika, liquid smoke (if using), and the juice of half a lime. Give everything a good mix, and cook for about five minutes, stirring occasionally, until everything is heated through. Finally, fold in the rice and set aside.
  5. Roll the Charritos: Spread each chard leaf with about t tbsp of guacamole Place about 3-4 tbsp of filling in the center of the chard leaf, and sprinkle with feta and coriander Tuck in the sides of the leaf, and roll upwards to make a little parcel. Continue until all the chard is stuffed (I sometimes have a little filling left over but it makes for great leftovers!)
  6. Serve warm or cold

 

Mushroom & Swiss Naan Bread Pizza

This mushroom & swiss naan bread pizza is the cheats way to a mid-week pizza fix!

Mushroom & Swiss Naan Pizza- Emma's Little Kitchen

I would love to tell you that these naan bread pizzas stave off my occasional, but nonetheless intense pizza cravings. However, they do not.

Mushroom & Swiss Naan Pizza Emma's Little Kitchen

Sometimes eating pizza straight from the box is just what the doctor ordered, and, you know, #yolo. I don’t mean to undersell these beauties either, for they are fantastic. You know those days when you want to order take out, but that little voice is reminding you that you will most certainly regret that decision afterwards? This naan bread pizza is for those nights.

Mushroom & Swiss Naan Pizza- Emma's Little Kitchen

You can make them in about ten minutes flat, the clean up is minimal, almost nonexistent actually, and they will fill up your tummy and satisfy that need for melty-cheesy goodness. I highly recommend  pairing this with a generous glass of red wine, yoga pants and House of Cards on the telly.

Mushroom & Swiss Naan Pizza- Emma's Little Kitchen

Enjoy!

Mushroom & Swiss Naan Bread Pizza
 
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This mushroom & swiss naan bread pizza is the cheats way to a mid-week pizza fix!
Author:
Recipe type: Main
Cuisine: Italian/Indian/None
Serves: 2-4
Ingredients
  • 2 whole grain naan
  • 2 tbsp pesto (store bought or homemade- see notes)
  • 1 cup mushrooms, sliced
  • 4oz/115g swiss cheese, thinly sliced
  • 2 sprigs fresh thyme, or 1 tsp of dried
  • 1-2 tbsp balsamic glaze (see notes)
Method
  1. Preheat oven to 425F/220C
  2. Spread each naan with pesto, go right to the edges
  3. Next, place the mushrooms on the naan in a single layer, then layer on the cheese, and sprinkle everything with thyme
  4. Place on a baking tray and bake for about 10 minutes, until the cheese is bubbling. Remove from the oven and drizzle balsamic glaze over each pizza

Notes

For ease, you can use a good store bough pesto here, but if you’re feeling ambitious this recipe from the Kitchn is my go-to pesto.

I always keep some balsamic glaze to hand (because it is SO GOOD!), if you don’t have any, its very easy to make, here is a good tutorial.

This is more of a concept than a hard and fast recipe. The topping potential for the naan pizza is infinite! Please let me know if you stumble across a good combo.

White Chocolate Coconut Chickpea Blondies

These flourless White Chocolate Coconut Chickpea Blondies are a healthier way to get your sweet fix! 

White Chocolate Coconut Chickpea Blondies- Emma's Little Kitchen

Hey guys! Happy Friday! Today is a very special day for me… its Kirk and I’s five year anniversary! That’s right, FIVE YEARS! It has flown by.

White Chocolate Coconut Chickpea Blondies- Emma's Little Kitchen

We have moved three times, lived in three cities and two different states. We have travelled to Florida, New York, California, Tennessee, Alabama and Texas. We had a run in with a black bear in Yosemite, and hiked along the Appalachian Trail. We slurped cocktails in Aruba, and rang in the New Year in Edinburgh. We cycled through North Michigan and clambered up giant sand dunes to watch the sunset with Dexter.

White Chocolate Coconut Chickpea Blondies- Emma's Little Kitchen

We have spent many a wine-soaked evening with friends, and there was that one time with flaming Sambuca shots… We witnessed our friends and family fall in love, get married and make babies. In December we joined the club and had one of our own, and now we share in the simultaneous joy and terror of parenthood. We have supported each other in our passions and careers, even when it meant spending weeks apart from each other. In short, I think my guy is the bees knees, and the only one for me. I’m excited to see what adventures the next five years has for us!

White Chocolate Coconut Chickpea Blondies- Emma's Little Kitchen

So let’s celebrate! With cake! I have these gorgeous White Chocolate & Coconut Chickpea Blondies on the menu for you today. I have been pretty obsessed with chickpea blondies since I first spotted them on Ambitious Kitchen. They are flourless, free of refined sugar (minus the chocolate chips…!) and so easy to make. This White Chocolate and Coconut version stay fairly true to Monique’s original recipe, the main difference is that I added an egg for a more “cakey” texture, and of course the white chocolate and coconut for a festive twist. The egg could be easily omitted to “reveganize” the blondies, if that’s your jam. They make for a fab snack, and an equally fab dessert. In short, also the bees knees.

White Chocolate Coconut Chickpea Blondies- Emma's Little Kitchen

Enjoy!

White Chocolate Coconut Chickpea Blondies
 
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Author:
Serves: 16 mini blondies
Ingredients
  • ⅓ cup unsweetened coconut flakes
  • 1 tin chickpeas, rinsed and drained
  • ½ cup peanut butter (or almond butter)
  • ⅓ cup maple syrup or honey
  • 1 egg
  • 2 tsp vanilla extract
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ⅓ cup white chocolate chips
Method
  1. Preheat oven to 350F/175C
  2. Grease an 8x8 inch baking dish, and set aside
  3. In a small dry frying pan, toast the coconut over a medium heat until fragrant, set aside.
  4. Put all of the ingredients, minus the coconut and white chocolate, into a food processor. Process until a smooth batter forms
  5. Fold in the chocolate and coconut
  6. Pour the batter into the baking dish, and smooth with a spatula
  7. Bake for 20-25 minutes, they may still look a little underdone in the center but remove anyway, they will set out of the oven!
  8. Allow to cool in the baking dish.
  9. Cut into squares, I cut mine into 16 "mini" blondies

Notes

Adapted from Ambitious Kitchen.

These can easily be made vegan by omitting the egg and using maple syrup and vegan chocolate chips.

Spinach Chickpea Cherry Salad

This spinach chickpea cherry salad is a quick and easy way to get your greens!

Spinach Chickpea Cherry Salad- Emmas Little Kitchen

This is one of those “recipes” born out of desperation. You know, when you get to the end of the week, and you haven’t made it to the shops yet so your meals get a little “inventive”. I actually quite enjoy the kitchen desperation stage, I pretend I’m a contestant on Chopped…

Spinach Chickpea Cherry Salad- Emmas Little KIitchen

…come on now, you do the same thing don’t you?!

Ahem, anyway flashback to a few weeks ago. I needed a salad to accompany the pizza I was making (recipe coming soon!). I threw this together from some bits and bobs I found languishing in the fridge, and totally loved the result! Not the most sophisticated recipe, but a fab option when you need a little salad fix!

Spinach Chickpea Cherry Salad- Emma's Little Kitchen

Enjoy!

Spinach Chickpea Cherry Salad
 
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Author:
Serves: 2-3
Ingredients
  • For Salad:
  • 3 large handfuls of baby spinach
  • ½ cup prepared chickpeas
  • ⅓ dried cherries
  • 2 tbsp sunflower seeds or pumpkin seeds
  • For Dressing:
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp dijon mustard
  • pinch of sea salt
Method
  1. Assemble salad ingredients in a large bowl
  2. Whisk together dressing ingredients in a cup or jug, and pour over the salad, and toss!

 

Spring Quinoa Bowl

This spring quinoa bowl celebrates spring with asparagus, peas and rocket tossed with lemon, quinoa, feta and basil. Spring has sprung!

Spring Quinoa Bowl- Emmas Little KitchenSo Spring is finally upon us! Well, almost upon us… We’re not quite there in Michigan yet, there have been some tauntingly sunshiney days, but its still pretty chilly.

Spring Quinoa Bowl- Emma's Little KitchenSpring Quinoa Bowl- Emma's Little Kitchen

I’m not going to let this cramp my style though, Spring has officially sprung in Emma’s Little Kitchen! Todays recipe is a gorgeous green explosion of spring vegetables and fresh lemony flavour. Asparagus, peas and rocket are cooked with lemon juice, tossed with quinoa and then sprinkled with basil and feta.

Spring Quinoa Bowl- Emma's Little Kitchen

Its an incredibly simple dish, and comes together in less than 30 minutes. Plus the fresh, light flavour provides a little respite from all of the hearty winter food we’ve been eating.

Spring Quinoa Bowl- Emma's Little Kitchen

Dig in folks, happy Spring!

Spring Quinoa Bowl
 
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Asparagus, peas and rocket tossed with lemon, quinoa, feta and basil. Spring has sprung!
Author:
Serves: 4
Ingredients
  • 1 cup dried quinoa
  • 1 tbsp olive oil
  • 1 bunch of asparagus, the woody ends cut off and then chopped into 2 inch pieces (about 3-4 cups)
  • 1 juice of 1 lemon
  • 1 cup peas, defrosted
  • 1 cup rocket
  • ¼ cup basil, julienned
  • ½ cup feta, crumbled
Method
  1. Cook quinoa according to package instructions, it should take about 15 minutes. Remove from heat and set aside. I use the quinoa cooking time to prepare the other vegetables.
  2. Heat olive oil over medium heat in a large skillet
  3. Add asparagus, and toss in olive oil to coat
  4. Add lemon juice, and cook until asparagus is tender but retains some bite (about 8 minutes)
  5. Add peas, rocket, basil and cooked quinoa to the pan, and toss everything together
  6. Sprinkle with feta, and serve

 

Gingerbread Granola Bars

These gingerbread granola bars combine all of the warm spices of gingerbread with the chewy, nutty texture of a classic granola bar. 

Gingerbread Granola Bars- Emma's Little Kitchen

Before we get stuck into today’s recipe, I wanted to update you all on a little personal news. Next month our little family are packing up and moving across the country to Houston, Texas! This has been in the works for about two years now, so I am excited to finally settle in and have some new adventures in the South.

Gingerbread Granola Bars- Emmas Little Kitchen

What does this mean for ELK? Well, my hope is that I will have a little more time to work on some (long overdue!) site updates and improvements, and make ELK a truly valuable resource for all of you health-conscious, time–pressed vegetarians and veg-curious out there. This blog has been my labor of love for the past 18 months, but I have not yet been able to dedicate as much time to it as I would like, so I’m VERY excited breathe some new life into this little space! I would love to hear your feedback- what do you want to see more of? Please let me know!

Gingerbread Granola Bars- Emma's Little Kitchen

Ok, onto these Gingerbread Granola Bars…! I’m sticking to my strong suite again today- healthy snacks! I have posted many quick bites on the blog, and of all of them, these are my absolute faves! These bars contain all of the warm spices of gingerbread with the chewy, nutty texture of a classic granola bar. Absolute perfection!

Gingerbread Granola Bars- Emma's Little Kitchen

Enjoy!

Gingerbread Granola Bars
 
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Author:
Serves: 8 bars
Ingredients
  • 1 cup pitted dates
  • 1½ cups rolled oats
  • ½ cup whole raw almonds
  • ¼ chopped walnuts
  • ¼ cup pumpkin seeds
  • ¼ cup honey (or agave/maple syrup if vegan)
  • ¼ cup peanut butter )or almond butter)
  • 1 tsp ginger
  • ½ tsp cinnamon
  • pinch nutmeg
  • 1 tsp vanilla
  • 1 tbsp molasses
Method
  1. Line a 9x9 inch baking tray with cling film (plastic wrap), set aside
  2. Put the dates into a food processor, and process until the dates form a sticky dough-like ball
  3. In a large bowl, combine the date "dough" with the oats, almonds, walnuts and pumpkin seeds. Set aside
  4. In a small saucepan, melt together honey, peanut butter, ginger, cinnamon, nutmeg, vanilla and molasses over a low heat, stirring constantly
  5. When the honey-peanut butter mix is warm and well mixed, pour the mixture over the date-oat mix
  6. Stir thoroughly until fully combined, press into the 9x9 inch baking tray, and chill in the fridge for at least 20 minutes
  7. Cut into 8 rectangles
  8. and press the

Notes

Inspired by Minimalist Bakers Gingerbread Granola

This recipe is very adaptable- you can play with the nut and seed combinations and even replace some nuts with a little dried fruit!