I’ve never been a big fan of vegetables. Some have always disagreed with me (cauliflower is devil spawn!), others I just don’t like (peas are disgusting, green wiggly things!). But I know that veg is good for me, so I force myself to eat them.
I had a limited, but varied enough repertoire of veg that I would eat before this whole Crohn’s thing. The problem is, I prefer veg raw and half the veg that would be my fall backs (mushrooms and peppers, for example) are on the “no go” list for a low-residue, low-fibre diet. So, I’m trying to see this as an opportunity to make myself learn to like veg that I don’t normally eat. As sweet potatoes are on the “go” list, I thought I would give them a go.
Continuing with my experiments with turkey mince, I adapted this recipe http://www.bbc.co.uk/food/recipes/turkeyballswithtomat_80567
This is what I did
For the meatballs -
½ lb of turkey breast mince
100 g of breadcrumbs
1 tsp of dried thyme
1 egg, beaten
Salt and freshly ground black pepper
I combined everything in a bowl and rolled the turkey into balls, then popped them in the fridge while I made the sauce.
For the sauce,
300ml of tomato passata
1 tsp of thyme
1 tbsp of tomato puree
1 tbsp of onion granules
Salt and freshly ground black pepper
I put everything in a big pot and heated it to the boiling point, then I covered it and simmered for 5 minutes. I then added the meatballs, covered it, and let it simmer for 15 minutes, giving it a stir every few minutes.
For the sweet potatoes,
1 tsp of dried thyme
1 tbsp of olive oil
1 tsp of garlic infused olive oil
100 ml chicken stock
1 sweet potato, cut into rounds
I put all of the ingredients into a frying pan over medium heat and left it to cook, stirring and turning the sweet potatoes occasionally.
As turkey breast mince is so very lean, the meatballs didn’t have much flavour to them, and needed a huge amount of breadcrumbs to stick together. Thigh mince really does make better meatballs. The passata cooked down pretty quickly, and I really could have done with using more or adding water to the pot, as the resulting sauce was a bit too thick.
The sweet potatoes turned out surprisingly well. However, having never made potato “fondant”, I didn’t realise that the direction that said “sliced into thin rounds” was actually meant to look like this, rather than what I did.
Oh well. I thought it turned out pretty good anyway. The chicken stock gave it a good flavour and kept them quite moist.
The recipe says that this serves one. It made 15 meatballs! Okay, I know I’m not a big eater, but really? It served both me and my boyfriend, I had leftovers for lunch (we ate all the rice, so I did a jacket potato in the microwave to go with it), and I put another meal's worth of meatballs in the freezer. I think it serves more than one!
After having the leftovers for lunch today, I didn’t really fancy a big supper, so I made soup.
I adapted this recipe http://talesofakitchen.com/soups/carrot-and-sweet-potato-soup-with-ginger-and-coriander/
Here’s how I did it -
1 tbsp of olive oilhttps://www.blogger.com/blogger.g?blogID=2897700776388279193#editor/target=post;postID=4304336999748978823
2 tsp of garlic powder
1 tbsp of onion granules
1 tsp of ground ginger
2 big carrots, peeled and chopped
1 medium sweet potato, peeled and chopped
3 cups of homemade chicken stock, plus a bit more water if needed
1 ½ tsp of ground coriander (I’m not a big fan of coriander, so I reduced the amount)
Salt and pepper to taste
Dash of chili powder
Using a big pot, I heated the olive oil, then added onion granules, garlic powder, ginger, carrots and sweet potatoes, and let them soften for 5 minutes.
Then I added the chicken stock and the coriander, salt, pepper and chili
powder and brought it to the boil, then turned the heat down and simmered,
covered, for 20 minutes.
Then I blended it with the hand blender.
As it was quite thick, I added a bit more water, and it came out with a really nice consistency. I served it up with some big slices of homemade bread (the bread machine has re-emerged from the cupboard recently). It made a rather lovely supper.
Maybe I do like sweet potatoes after all!
I had a limited, but varied enough repertoire of veg that I would eat before this whole Crohn’s thing. The problem is, I prefer veg raw and half the veg that would be my fall backs (mushrooms and peppers, for example) are on the “no go” list for a low-residue, low-fibre diet. So, I’m trying to see this as an opportunity to make myself learn to like veg that I don’t normally eat. As sweet potatoes are on the “go” list, I thought I would give them a go.
Continuing with my experiments with turkey mince, I adapted this recipe http://www.bbc.co.uk/food/recipes/turkeyballswithtomat_80567
This is what I did
For the meatballs -
½ lb of turkey breast mince
100 g of breadcrumbs
1 tsp of dried thyme
1 egg, beaten
Salt and freshly ground black pepper
I combined everything in a bowl and rolled the turkey into balls, then popped them in the fridge while I made the sauce.
For the sauce,
300ml of tomato passata
1 tsp of thyme
1 tbsp of tomato puree
1 tbsp of onion granules
Salt and freshly ground black pepper
I put everything in a big pot and heated it to the boiling point, then I covered it and simmered for 5 minutes. I then added the meatballs, covered it, and let it simmer for 15 minutes, giving it a stir every few minutes.
For the sweet potatoes,
1 tsp of dried thyme
1 tbsp of olive oil
1 tsp of garlic infused olive oil
100 ml chicken stock
1 sweet potato, cut into rounds
I put all of the ingredients into a frying pan over medium heat and left it to cook, stirring and turning the sweet potatoes occasionally.
I served it up with a big serving of rice. Overall, it turned out pretty
well, and was a nice change from bolognese sauce. I think there are a few
things I would do differently next time though.
As turkey breast mince is so very lean, the meatballs didn’t have much flavour to them, and needed a huge amount of breadcrumbs to stick together. Thigh mince really does make better meatballs. The passata cooked down pretty quickly, and I really could have done with using more or adding water to the pot, as the resulting sauce was a bit too thick.
The sweet potatoes turned out surprisingly well. However, having never made potato “fondant”, I didn’t realise that the direction that said “sliced into thin rounds” was actually meant to look like this, rather than what I did.
Oh well. I thought it turned out pretty good anyway. The chicken stock gave it a good flavour and kept them quite moist.
The recipe says that this serves one. It made 15 meatballs! Okay, I know I’m not a big eater, but really? It served both me and my boyfriend, I had leftovers for lunch (we ate all the rice, so I did a jacket potato in the microwave to go with it), and I put another meal's worth of meatballs in the freezer. I think it serves more than one!
After having the leftovers for lunch today, I didn’t really fancy a big supper, so I made soup.
I adapted this recipe http://talesofakitchen.com/soups/carrot-and-sweet-potato-soup-with-ginger-and-coriander/
Here’s how I did it -
1 tbsp of olive oilhttps://www.blogger.com/blogger.g?blogID=2897700776388279193#editor/target=post;postID=4304336999748978823
2 tsp of garlic powder
1 tbsp of onion granules
1 tsp of ground ginger
2 big carrots, peeled and chopped
1 medium sweet potato, peeled and chopped
3 cups of homemade chicken stock, plus a bit more water if needed
1 ½ tsp of ground coriander (I’m not a big fan of coriander, so I reduced the amount)
Salt and pepper to taste
Dash of chili powder
Using a big pot, I heated the olive oil, then added onion granules, garlic powder, ginger, carrots and sweet potatoes, and let them soften for 5 minutes.
Then I blended it with the hand blender.
As it was quite thick, I added a bit more water, and it came out with a really nice consistency. I served it up with some big slices of homemade bread (the bread machine has re-emerged from the cupboard recently). It made a rather lovely supper.
Maybe I do like sweet potatoes after all!
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