The Magic Spoon Spicy Chili Bean Soup
Spicy, heart-warming, chili bean soup with homemade gluten-free paprika tortilla chips!! And it’s a doddle to make!
Sauté up a diced red onion and 3 sliced cloves of garlic in a tbsp of good olive oil. Add a tbsp of tomato purée and a heaped tsp of curry spice, the same of sweet paprika and a pinch of cayenne pepper. I use Sonnentor as they’re organic, so not covered in chemicals. Let the spices cook for a minute and then add a can of organic tomatoes, and 500ml of vegetable stock. Let simmer for ten minutes. Now, tear open a packet of BFree Multigrain wraps. Brush 3 wraps with olive oil on both sides. Cut it into triangles with a scissors. Toss them into a baking tray and sprinkle with sweet paprika and Himalayan salt. Bake for ten mins in the oven at 180 degrees Celsius.
Now, back to your soup. Blend it with a handheld blender and then put back on the heat, adding a can of organic red kidney beans and a diced red pepper. Simmer for a further 15mins and then serve up with your toasty paprika tortilla chips and a wedge of lime. Delish!
Ingredients
1 red onion
3 sliced cloves of garlic
Good olive oil
Tomato purée
Curry spice (Sonnentor – organic – Health store)
Sweet paprika (Sonnentor – organic – Health store)
Cayenne pepper (Sonnentor – organic – Health store)
A can of organic tomatoes and can of organic red kidney beans (Bunalon, Biona or Epicure – SuperValu/Health store)
1 red bell pepper
Kallo Stock cube (Tesco/SuperValu/Health store)
BFree Multigrain wraps (Tesco/SuperValu)
The Magic Spoon Monkfish Cataplana
The Monk is going Magic tonight! Monkfish Cataplana - Portuguese for stew! This is so delicious and doddle to make, and great when you have folk round as once you do the prep you simply lob it in the oven, put on the timer and go and hang out with your guests. Wash a nice bit of monk fish - we get ours from Gerry in Roscommon Farmer’s market on a Friday. Two large monkfish tails, each chopped into 4 pieces, will do 6 people.
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Monkfish is a wonderful source of protein, and full of immunity-boosting minerals: zinc, selenium and iodine, and also B6 and B12.
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Sauté some garlic and onions in a big pot. Stir in a tablespoon of organic sweet paprika, a kallo stock cube and a dessertspoon of coconut sugar. Place in your Monk. Add one can of organic tomatoes, a can of organic chickpeas, 3 bay leaves, 400ml of water. Season well and simply put in the oven at 180 degrees celsius for 40 mins - and go off and socialize!
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When ready, serve with some fluffy whole grain organic rice and some good red wine, and relax! Time to enjoy your evening and all the compliments. Now, there’s a recipe for a magical dinner party!
Ingredients
2 large monk fish tails
3 garlic cloves
2 red onions
Sweet paprika (Sonnentor – organic – Health store)
Kallo stock cube (Tesco/Health store)
​Coconut sugar (Tesco/SuperValu/Health store)
A can of organic tomatoes – Biona/Bunalon/Epicure (SuperValu/Health store)
A can of organic chickpeas - Biona/Bunalon/Epicure (SuperValu/Health store)
3 bay leaves
Whole grain organic rice
Magic Spoon Roasted Sweet Potato and Butternut Squash Thai Red Curry
And a yummy Thai red curry roasted sweet potato and butternut squash extravaganza for Mama and Dada!
Charge up your magic spoons and skin and chop up a butternut squash with 2 roughly chopped sweet potatoes. Topple into a roasting pan, sprinkled with a good glug of olive oil and 2 heaped tsp of sweet curry spice and roast at 180 degrees Celsius for 35 mins. Then melt a little coconut oil in a heavy based pan and sauté a chopped red onion with 3 sliced garlic cloves for 3 mins. Add a chopped red bell pepper. Let sizzle for another 4 mins. Add a tbsp of Thai red curry paste, stir well and let cook for a minute. Next, add a can of coconut milk. Stir well and simmer and reduce by a third.
Then simply add in your roasted squash and sweet potato, and 3 kaffir lime leaves. Let simmer and bubble for 6 mins with the lid on.
Serve with some fluffy whole grain rice and a squeeze of lime, and a smile – magic!
Ingredients
1 butternut squash
2 sweet potatoes
Good olive oil
Sweet curry spice (Sonnentor – organic – Health store)
Organic coconut oil (all supermarkets/Health store)
A red onion
3 garlic cloves
A red bell pepper
Thai red curry paste (all supermarkets/Health store)
A can of coconut milk
3 kaffir lime leaves (Health store)
Whole grain rice
A lime
The Magic Spoon Aromatic Roast Butternut & Red Pepper Soup
Halve a medium sized butternut squash, chop up some red peppers, 2 red onions and slice lengthways two whole bulbs of garlic. Wop the lot into a large roasting pan and drizzle with some good olive oil or organic rapeseed oil, 2 tsps of cumin seeds, 2 tsps sweet curry spice, 2 tsps of cumin and 1 tsp of turmeric. Season with freshly ground black pepper and a sprinkle of himalayan salt.
Roast in the oven at 180 degrees Celcius for 40 mins. You will need to remove the garlic, red peppers and onions after about half an hour. Squeeze out the sweet roasted garlic cloves and red pepper mix into a large saucepan. Leave the butternut squash roasting for another ten mins. Then, scoop out and add to the saucepan. Add 200g of stock. (Just add a kallo stock cube to hot water.) Bring to a simmer over a low heat and then add in a can of coconut milk. Let simmer and combine for a few mins and then take off the heat. Whizz up with a handheld blender until smooth and serve up with some sliced shallots, roasted pumpkin seeds and a sprinkle of sweet paprika!
Immune-boosting, mood-enhancing, chock-a-block full of antioxidants - and something the whole family will enjoy!
Ingredients
A medium sized butternut squash
2 red bell peppers
2 red onions
2 whole bulbs of garlic
Good olive oil or organic rapeseed oil
Cumin seeds (Sonnentor – organic – Health store)
Sweet curry spice (Sonnentor – organic – Health store)
Cumin powder (Sonnentor – organic – Health store)
Turmeric powder (Sonnentor – organic – Health store)
Freshly ground black pepper
Himalayan salt (supermarket/Health store)
Kallo stock cube (Super-Valu/Health store)
A can of coconut milk (Supermarket/Health store)
Garnish: sliced shallots, roasted pumpkin seeds and a sprinkle of sweet paprika - (Sonnentor – organic – Health store)
The Magic Spoon ‘King of Fish’ Dish
Tonight, it’s The King of Fish, Hake! And super kid-friendly.
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Simply cover your hake lightly in Colman’s mustard, then liberally cover in grated mature cheddar cheese - we love Dubliner in our house. Season well with freshly ground pepper and place in the oven for 20 minutes at 180 degrees celsius.
Now, slice up some fresh mozzarella, some organic cherry tomatoes, and arrange in a circle on a plate and splash with organic olive oil, balsamic vinegar and a good grind of Himalayan salt and pepper. Tear some fresh basil leaves and throw on top. Pour 2 cups of organic couscous into a large soup bowl and just cover in boiling water - put a plate on top. It will absorb the water in minutes! Take your, now lovely and golden, bubbling, hake out of the oven. Fluff up your couscous with a glug of olive oil. Spoon the lovely fluffy couscous on to the plates. Arrange the golden hake on top and spoon your lovely mozzarella tomato basil salad on the side.
For the littlies mix it all up and enjoy another Magic Spoon dinner in minutes the whole family will enjoy!
Ingredients
Hake fillets x 4
Colman’s mustard
Mature cheddar cheese
Freshly ground pepper
Fresh mozzarella
​Organic cherry tomatoes
Good olive oil
Balsamic vinegar
Himalayan salt (all supermarkets/Health store)
Fresh basil leaves
Organic couscous (Health store)
The Magic Spoon Delicious Dairy-free Basil Pesto
Magic-spooning some home-made pesto is so easy to do, and so much more delicious than buying it the shop.
Simply whizz up a handful of fresh basil leaves, a packet of pine-nuts - full of vitamin C and monounsaturated fats, the good ones that are heart-friendly, the juice of a lemon, 2 cloves of garlic, a pinch of Himalayan salt and 2 tbsps. of nutritional yeast - the Magic Spoon ingredient – chock-a-block full of vitamins and minerals AND your pesto is now dairy-free and even more delicious!
So, whizz the lot up. Add 3 tbsps of good olive oil and blast into a nice saucy consistency. Then, cook up some spelt whole grain pasta - I love Biona now in Super-Valu. Mix your finger-licking delicious, supercharged pesto with your pasta and, to magic it up even more, top with some MZ sprouted greens, now available at Roscommon Farmers Market and, some toasted pine-nuts.
Hey presto, home-made pesto made in minutes – yum! You can use any green leaves, such as rocket or spinach if you can’t get sprouted greens.
Ingredients
Basil leaves
Packet of pine-nuts
A lemon or lime
2 cloves of garlic
Himalayan salt (all good supermarkets/Health store)
Engevita nutritional yeast (SuperValu/Healthstore)
Good olive oil
Biona Spelt Wholegrain pasta/spaghetti (SuperValu/Health store)
Sprouted greens or fresh spinach/rocket (supermarket/Farmer’s market)
The Magic Spoon Choc-chip Tahini Cookies
These are delicious, take ten mins to throw together and are far healthier than your regular choc-chip cookie and taste out-of-this-world!
Whisk up two eggs. Add 2 heaped tsp of Free-from gluten-free baking powder, 2tsps of vanilla essence, 4 tbsps of maple syrup. Whisk up and it will double in size and go all frothy - and smell like vanilla ice-cream! Next, stir in a third a jar of light tahini (sesame seed paste available in all supermarkets and health stores. Tahini is a super food full of antioxidants, healthy fats, vitamins and minerals. Add half a jar of almond butter into the mix. Add 3 dessertspoons of sesame seeds and a chopped up bar of dark Lindt choc (70%).
Then, using teaspoons, shape into blobs on a greased tray and bake for 14mins at 180 degrees Celsius. Cool, if you can wait, or have warm - yum yum!
Lovely, crumbly, chocolately, nutty, completely flour-free cookies in minutes.
Ingredients
2 eggs
Gluten-free baking powder (Freee – Tesco/SuperValu/Health store)
Vanilla essence
Maple syrup
A jar of light tahini (Tesco/SuperValu/Health store)
A jar of crunchy almond butter
Bar of Lindt choc (70%)