Mr FFF has never been the biggest fan of vegetables. Apparently, he only really likes them when they’ve got “some kind of flavour” – other than the flavour of the actual vegetables – so I’m always looking for ways to pep-up his plate! These came about as I tried to use up some leftover courgettes and find something to accompany the tacos we were eating to use up some leftover taco shells.
Smart Points: 0 per serving
Time: 20-25 minutes
What you need:
a couple of courgettes
What to do:
Trim the courgettes and halve lengthways. Slice thickly and put into a roasting tin.
Spray the courgettes with oil and sprinkle them liberally with the Cajun seasoning. Give the tin a good shake to ensure the courgettes are evenly coated.
Roast in a pre-heated over at 180C for 15-20 minutes, turning halfway through cooking.
Top Tip: Add more or less Cajun seasoning depending on how much you like the taste of “actual vegetables”!
2 onions, 1 chopped roughly, the other sliced thinly
1 vegetable stock cube
Put the rice into a small saucepan and crumble in the stock cube. Cover with boiling water so that the water level sits above the rice to a depth of about 1inch. Add the chopped onion, stir once and bring back to the boil.
Reduce the heat and simmer until the water has been absorbed (approx.. 10mins). Turn off the heat, cover the saucepan and leave to stand for 10mins.
Meanwhile, heat a small frying pan over a low and spray with oil. Add the sliced onions and fry stirring frequently until golden brown (add a splash of water to prevent the onions from sticking if required).
Serve the cooked rice topped with the fried onions as an accompaniment to your choice of meat and vegetables.
Top tip: Stir in frozen peas and sweetcorn at step one and add cooked pieces of chicken, pork, beef or fish before serving for a tasty main meal.