Tag Archives: Pesto

Salmon and Broccoli Cous Cous Bowl

This year is all about “bowl food” so it’s time to see what all the noise is about. Bowl food is all about putting together a meal of tasty but nutritious food, served in a bowl. We’re talking, laksa, ramen, smoothie bowls (but that’s just wrong) and any assortment of protein, grains and vegetables.

I was stuck for something to have for supper on Tuesday, as I’m trying to run my freezer down ahead of moving away in May, I’m trying to buy less in the way of meat and fish at the supermarket in favour of eating what I already have. But as someone who loves to cook, that’s often easier said than done! On Tuesday morning, I completely forgot to rake around in my freezer drawer for something to cook that evening, so I had two choices: salmon, which defrosts relatively rapidly or will cook from frozen, or tiger prawns, which defrost within an hour or so in a bowl of tap water. I changed my mind about three times and settled on the salmon, and this bowl of nutritious deliciousness was the result.

salmon and broccoli cous cous bowl
You can make this dish with all sorts of things you personally like or fancy, but you may wish to use:

1/4 onion

1 clove garlic

dash olive oil

a few florets of broccoli

1/2 red pepper

a small carrot

a nice chunk of cucumber

80g cous cous (or bulgar wheat or quinoa)

1 stock cube

2 tbsp. pesto (I used my homemade pesto)

1 salmon fillet
tasty cous cous recipe

1. Chop the onion and grate the garlic and gently cook them off together in a little oil, being careful not to turn the heat up so high that things catch and burn.

how to cook cous cous2. Prepare the cous cous by weighing it out into a bowl.

how to prepare cous cous  

3. Make up some hot chicken stock…

easy cous cous recipe

3. …and pour it onto the cous cous until just covered. 

how do you cook cous cous?

4. Cover the bowl with a small plate to keep the heat and steam in. I used whole grain cous cous so it should only take 5 minutes to coo through, but if you’re using regular cous cous, leave it to settle for 10 minutes.

cous cous ideas

5. When it’s ready it should be tender against your teeth, and fluff it up with a fork. 

quick vegetable cous cous recipe 

6. Finely chop the nice fresh vegetables( which will add crunch as well as bulking out the carby element. 

vegetable cous cous recipe

7. Stir into the cous cous and that’s that part ready. It’s also delicious cold. salmon recipe  

8. Place the salmon fillet on some foil and spoon the pesto over the top. 

pesto salmon recipe  

9. Fold the sides of the foil up and put in the oven for 8 minutes at 180c. Meanwhile, cook the broccoli in salted boiling water for 7 minutes, and boil an egg (for 4 minutes once it gets to a rolling boil if you like it just soft in the middle, or 5 minutes if you prefer it well done. 

Serve everything up in a bowl, or a plate I suppose, and dig in!

Pesto Chicken Quesadilla

This recipe was a bit of a spur of the moment idea and turned out to be ridiculously delicious. It’s a little bit naughty with the wrap and melted cheese….but everything in moderation….

The pesto is a bit of a departure from the traditional Mexican dish, but hopefully you’ll forgive me once you’ve had a bite. Hot, crispy, melty, cheesey, pesto….yeah just try it…

 pesto chicken quesadilla recipe 
To make one, you will need:

1 tortilla wrap (I used a seeded one for extra flavour and texture)

Grated cheese, I used a couple of handfuls of cheddar

1/2 red pepper

1/2 red onion

1 chicken breast

2 tbsp pesto (I used homemade pesto)

Dash olive oil

A griddle pan 

Serve with salad or vegetables 

how to cook onions and peppers 
  1. Add a little olive oil to a small frying pan. Slice the onion and pepper as you would for fajitas and gently fry this off until the onion is caramelised and the peppers are starting to soften. how to butterfly chicken 
  2. Preheat the oven to 180c. Prepare your chicken – I butterflied mine so that it would cook more quickly and evenly by slicing along the side of the breast (lengthways) as if I were cutting open a roll, then folded the top back so that it was half the depth and double the width, as above. how to make pesto chicken 
  3. Spoon the pesto onto the chicken and spread it out to coat it. Put on a tray in the oven for 10-15 minutes until cooked through.ideas for using up wraps 
  4. Now you can prepare your tortilla. Grate the cheese onto one half of the wrap…quesadilla recipe 
  5. Add the cooked onions and peppers (as if you were making a sandwich)…pesto chicken recipe 
  6. Once the chicken has cooked, slice it up, keeping the pesto on top, and later it onto the peppers, onions and cheese. chicken quesadilla recipe 7. Look how good it looks already!  what is a quesadilla  8. Now fold over the bare side of the wrap  into this sort of giant, flat taco shape, and place your griddle on medium to high heat (not too high as it could burn whilst you’re trying to melt the cheese). If you don’t have a griddle pan, a large frying pan will do the job but you won’t get the “I’m a big show-off” grill lines- no oil necessary; just a dry pan will suffice.how to make quesadillas at home  

9.  When the bottom is starting to brown abs crisp and the cheese is starting to melt, flip it over and repeat on the other side.best ever quesadilla   10. Check the cheese has melted and serve. If you don’t to share or get neat about things, cut it into triangles (like a pizza)…but this was my supper and I wanted  it to look giant!

chicken, pepper and cheese  quesadilla
You know you need this….