Tag: tomatoes

Socca Topped With Greens

Socca Topped With Greens

Easy and delicious socca topped with greens makes a quick, elegant and versatile meal! Friends, for years I didn’t make Socca because I assumed it was either too complicated, or too fancypants. I urge you not to make the same mistake, because its DEAD SIMPLE 

Black Bean Breakfast Enchiladas

Black Bean Breakfast Enchiladas

These vegetarian black bean breakfast enchiladas make a hearty, stick-to-your-ribs weekend breakfast! I hope you had a lovely weekend. What did you do? A little breakfast? A little biking? A little brewery action? We rarely go out for breakfast at the moment, our little nugget 

Chickpea Gyro Bowls

Chickpea Gyro Bowls

Kick the Summer off early with these Mediterranean inspired Chickpea Gyro Bowls! 

Chickpea Gyro Bowl

Last week we were back in Michigan for a blink-and-you-miss-us visit, and my Sis and Bro in law kindly put us up (or rather, kindly put up with us…). When we arrived, my sweet Sis Kayla said she had been shopping specifically for me, and opened the pantry door to reveal a shelf adorned with numerous tins of chickpeas.

Chickpea Gyro BowlChickpea Gyro Bowl- Emma's Little Kitchen

Pretty funny, right? I mean, its absolutely true! I love a good chickpea. I eat them in one pot meals, I put them on soup, I smash them into sandwiches, I chuck them into salads, I curry them, I even bake them into cakes. I’m the chickpea lady!

Chickpea Gyro Bowl

Its been roughly 6 or 7 weeks since I featured a recipe containing chickpeas (shocker!), so I think its high time we dive head first into these beautiful chickpea gyro bowls, don’t you?! First up, chickpea fritters, lightly spiced and made with chickpeas and chickpea flour to make them creamy on the inside, and crispy on the outside. A fresh, simple salad of sweet cherry toms, crunchy cucumber and greens provide the base. Lovely toasted whole wheat pita for dipping. And a herby greek yogurt sauce ties everything together. It’s only April but with with temperatures starting to creep slowly upwards, my mind is turning quickly to summer food like this.

Chickpea Gyro Bowl- Emma's Little Kitchen

Enjoy!

Chickpea Gyro Bowl
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Greek
Serves: 25
Ingredients
  • Chickpea Fritters:
  • 3 cups cooked chickpeas (or 2 tins)
  • ⅔ cup chickpea flour
  • 2 eggs
  • juice of 1 lemon
  • 2 tsp cumin
  • 2 tsp salt
  • 2 garlic cloves
  • a little olive oil for frying
  • Salad:
  • Large handful of mixed baby greens
  • 1 small cucumber, cut into chunks (peel if the skin is bitter)
  • 1 pint (about 300g) cherry tomatoes, halved
  • 2 tbsp red onion, finely chopped (optional)
  • 2 tbsp parsley, finely chopped
  • juice of ½ lemon
  • 2 tbsp olive olive
  • Yogurt Sauce:
  • 1 cup greek yogurt
  • 1 garlic clove, minced
  • 2 tbsp mint, finely chopped
  • 2 tbsp dill, finely chopped
  • 1 tbsp olive oil
  • pinch of salt and pepper
  • To serve:
  • 2-4 pita breads (depending on how hungry you are!)
Method
  1. Start by making the fritters- pile all of the ingredients into a food processor, and pulse to combine. The process on low until the mixture is well combined but still retains a little texture from the chickpeas. Heat olive oil over medium heat in a large pan. Scoop out golf ball sized handfuls of the mixture, and flatten a little. Place into the warm pan in batches, and fry for about 4 minutes on each side until golden and crispy. Remove to a paper towel. You should get roughly 20 fritters.
  2. Make the salad: Pop all of the ingredients into a salad bowl and toss to combine. Set aside.
  3. Make the yogurt sauce: put all of the ingredients into a blender and blend until smooth
  4. Assemble bowls: Toast the pita breads and divide them equally between the four bowls. Divide the salad, and put a quarter in each bowl. Top with fritters, and drizzle with the yogurt sauce.

Notes

This post is sponsored by The Greek Gods®. Opinions are my own, always.  Thanks for continuing to support ELK and the brands that help make this site possible!

3 Ingredient Slow Cooker Tomato Sauce

3 Ingredient Slow Cooker Tomato Sauce

Do you ever come across recipes that seem too good to be true? Thats exactly how I felt about this beauty when I first stumbled upon it. How can 3 very simple ingredients come together to create something that bloggers were waxing lyrical over? Well, I 

Dad’s Parsnip Soup

Dad’s Parsnip Soup

My Dad’s easy parsnip soup is my all time favourite! My Dad’s soup game is deliciously on point, and I feel it would be wrong, nay, CRIMINAL to keep this recipe to myself. Disclaimer: I use the word “recipe” loosely, as Dad is more of 

One Skillet Spinach Mushroom Lasagne

One Skillet Spinach Mushroom Lasagne

This one skillet spinach mushroom lasagne has all the hearty comfort of your favorite italian dish, but is much easier to prepare!

One Skillet Spinach Mushroom Lasagne- Emma's Little Kitchen

As some of you may remember, a few weeks ago I reached the dual conclusions that 1) I need to simplify my weeknight cooking, and 2) one pot meals are the best way to do this. Since these revelations, I have become somewhat fixated by one pot meals, especially this creation: the one pot lasagne!

One Skillet Spinach Mushroom Lasagne- Emma's Little Kitchen

One Skillet Spinach Mushroom Lasagne- Emma's Little Kitchen

Actually, to be technically correct I suppose we should call it a one SKILLET lasagne. Imagine, all of the hearty comfort of classic lasagne, but approximately 60% less time spent on clean up. I know, almost too good to be true. I was first turned on to the skillet lasagne with this lovely recipe, but I wanted to come up with an alternative for the colder seasons. After dabbling with a couple of different recipes, spinach and mushroom was the clear winner.

One Skillet Spinach Mushroom Lasagne

One Skillet Spinach Mushroom Lasagne

Enjoy!

One Skillet Spinach Mushroom Lasagne
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Italian
Serves: 4-6
Ingredients
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 450g/16oz mushrooms, sliced
  • 450g/16oz frozen chopped spinach, defrosted and the extra moisture squeezed out
  • 2 tsp italian seasoning
  • pinch red pepper flakes (optional)
  • ¼ tsp salt
  • 225g/8oz uncooked lasagne sheets, broken into thirds
  • 2 800g/28oz tins of chopped tomatoes
  • 2 cups low sodium vegetable stock
  • 1 cup whole milk ricotta
  • 1½ cups grated cheddar cheese (or whatever cheese you like!)
  • Finely chopped basil leves for topping (optional)
Method
  1. Heat olive oil in large skillet over a medium heat, add onions, and cook for a few minutes until they start to soften. Add garlic and cook for a minute more.
  2. Add the mushrooms, italian seasoning to the skillet, along with a good pinch of salt. Give everything a good stir, and pop a lid on the pan. Cook for about 3 minutes until the mushrooms release liquid. Add the spinach to the pan and stir to evenly distribute. Lay the broken lasagne sheets over the top of the spinach mushroom mixture, and then pour the tomatoes and stock over the top. Put the lid back on the skillet, and bring the mixture to a boil.
  3. Reduce the heat, and simmer for about 20 minutes, stirring frequently, until the lasagne sheets are cooked and tender. If the mixture starts to look a little dry at any point, add a splash of water or stock to the pan.
  4. Remove the pan from the heat, and drop little blobs of ricotta evenly over the mixture. Sprinkle the cheddar cheese on top of the ricotta and return the lid to the pan. Let the lasagne sit for ten minutes until the cheese has melted
  5. (Optional Step)- Preheat your grill/broiler and put your skillet underneath to brown and bubble up
  6. Sprinkle basil leaves over the lasagne, and serve.

Notes

Adapted from this recipe.

This is a pretty adaptable dish, we have made it with fresh kale, but I suspect any left green will do the trick.

One Pot Tomato Lentil Pasta

One Pot Tomato Lentil Pasta

This easy one pot tomato lentil pasta makes weeknight cooking a breeze! Although the basic premise of Emma’s Little Kitchen is to provide you with simple, approachable vegetarian fare, I will be the first to admit that I sometimes get a little carried away. I 

Aubergine Tomato Chickpea Stew

Aubergine Tomato Chickpea Stew

This aromatic aubergine tomato chickpea stew makes the most of beautiful tomatoes and aubergines when they are at their peak. This aromatic aubergine, tomato and chickpea stew is one of the very first recipes I taught myself to cook as a teenager, and has become 

Curried Ratatouille with Rice

Curried Ratatouille with Rice

Last summer, Kirk and I became pretty obsessed with this Curry Roasted Naanwich. It ticks all the boxes for me- quick, healthy, satisfying and super tasty! If you have followed the blog for a while, you will know that I love a good curry, (and naan, come to mention it!), but roasting summer vegetables with the aromatics I usually use in the winter months was quite the revelation for me, and something I have been revisiting with zeal this Summer!

Curried Ratatouille- Emma's Little Kitchen

Inspired by Erins Naanwich, todays recipe takes its cue from the traditional french ratatouille, except roasted, and with an Indian twist. The result is a relaxed, hands-off dish with beautiful depth of flavour and gorgeous colour. I like to pair this curried ratatouille with rice, but any grain will do. A handful of cashews or a drizzle of raita are also wonderful here.

Curried Ratatouille- Emma's Little Kitchen

Enjoy!

Curried Ratatouille with Rice
 
Prep time
Cook time
Total time
 
Curried ratatouille is the perfect way to enjoy all of your favourite summer vegetables!
Author:
Recipe type: Main/Side
Serves: 4 servings
Ingredients
  • 1 red pepper, diced into 1 inch chunks
  • ½ red onion, largely diced
  • 1 cup cherry tomatoes (about 20)
  • 1 courgette diced into 1 inch chunks
  • ½ medium aubergine, diced into 1 inch chunks
  • 1 tbsp olive oil
  • 1 heaping tbsp curry powder
  • generous pinch of sea salt
  • To serve:
  • rice or other grain
  • lime wedges (optional)
  • fresh coriander, finely chopped (optional)
Method
  1. Preheat oven to 425F/220C
  2. In a large roasting dish, toss together vegetables, oil, curry powder and salt. Roast for 25-30 minutes until the vegetables are tender and starting to tinge brown in places
  3. Meanwhile, cook the rice according to package instructions
  4. Serve the ratatouille alongside the rice and garnish with finely chopped fresh coriander and a lime wedge for squeezing!

Notes:

Adapted from Naturally Ella’s Naanwhich recipe.

If you don’t fancy turning your oven on in the heat, add the curry-vegetable mixture to a foil packet and cook on the grill!

 

Roasted Broccoli with Sun Dried Tomatoes, Farro, Feta and Tahini

Roasted Broccoli with Sun Dried Tomatoes, Farro, Feta and Tahini

This dish of roasted broccoli with sun dried tomatoes, Farro, Feta and tahini make for a simple, nourishing dinner, packed with nutty, salty flavour. Self care. Do you make it a priority? What does it mean to you? Last weekend I was all set to