Ossobuco and Spaghetti.

A simple way to enjoy your beef ossobuco. I like this dish as it has its own flavour and whichever spices or flavourings you use, are really just to enhance its richness.

The trick is to cook it low, slow and with love.

Ingredients:-

  • 4 beef shanks.
  • 1 large sliced onion.
  • 3 cloves of garlic, finely chopped.
  • I green pepper.
  • 1 tablespoon tomato paste.
  • A pinch of sugar.
  • 1 tablespoon spice blend of equal parts ground cloves, cinnamon and nutmeg.
  • 2 tbsp of all purpose flour
  • Salt and pepper to taste.
  • A splash of Worcestershire sauce.
  • A splash of balsamic vinegar.
  • 2 chopped tomatoes.
  • Cooking oil.
  • 1 small bunch of coriander chopped and some lemon zest.

Method.

Mix the flour, spice blend and salt and pepper on a wide plate.

Heat 2 tbsp of oil in a large saucepan.

Dry the ossobucco pieces and dredge them in the flour mixture. Shake off excess flour and fry in the oil till brown all round then set aside.

In the same pan, fry your onion and mix well till soft, before adding the garlic and green pepper. Add the tomato paste and the sauce and vinegar as well as the sugar, stir well.

Add the ossobuco pieces to the pan…

…and some water to just cover them.. then add the chopped tomato on top.

Cover and simmer on low for 2 hours, till the meat is ready and tender. Once ready, sprinkle with the coriander and lemon.

Cook your spaghetti as per the pack instructions and plate.

The sauce is thick, the meat is tender, succulent and full of flavour.

Worth a try right?

You can also check out these other tasty beef ossobuco recipes already on the blog:-

. Instant Pot Ossobuco.

.Curried Beef Shank.

. Naan and Ossobuco.

Broccoli and Potato Soup.

Ok. The soup has other vegetables but broccoli is the main star in this healthy bowl of soup.

I’ve been on a soft food diet for a while now and mashed food, porridge, soups and smoothies have been my main go-tos for a quick and easy nourishment fix. I will be posting the other soups too but you can check out some of my smoothie bowl and porridge recipes here and here.

This soup is easy to make. Uses easily available ingredients and is filling enough for a light dinner. Serve it up with some grilled cheese toast or crusty bread and you’re good to go. 🤗

Let’s get started.

Ingredients are:- One chopped red onion, 6 garlic cloves, 2 celery stalks, 2 carrots, 2 large potatoes, chopped and diced. Butter, coriander seeds, dried thyme, salt and Pepper to taste.
Heat your pan and add 1 1/2 tbsp of some butter, I added some olive oil so the butter would not burn. Toast one tsp of coriander seeds in the butter, they will be fragrant but make sure they do not burn.
Next, add the onion, cook till a bit softened before adding the minced garlic, mix well.
Your kitchen is smelling amazing at this time. Now it is time to put in the chopped celery and diced carrot. Mix well and add one tbsp of thyme, some salt and pepper to taste and a pinch of basil too.
Next go in the potatoes and the broccoli stalks which you can dice thickly.
Once the potatoes are cooked an beginning to soften, add your broccoli florets and one and 1/2 cups of water or vegetable stock. Remember to check seasoning.

Cover and let simmer till everything is well combined, taste then if done to your liking, blend to your prefered consistency.

I usually add a little splash of balsamic vinegar to my soups just to deepen the flavours a bit.

Serve hot in a bowl with grated cheddar cheese on top.

I garnished it with some baobab powder and moringa powder for additional nutrients and to perk it up a bit. They do not affect the soup’s flavour though.

The soup is delicious, colourful and tasty, the kids had seconds. It goes in well with buttered toast, and is perfect for cool days or evenings when you want to a comforting bowl of soup.

Try it and let me know what you think.

Love,

Wanjoro.

Tasty Chickpea, Eggplant and Spinach Curry.

This curry is insanely delicious!

All you have to do is take your time and let it sit a while. As with all curries the flavors just melt into each other and are still delicious as leftover lunch.

This curry has eggplant, chickpeas, tomatoes, baby spinach and some coconut milk, making it an explosion of flavour that will please both meat lovers and vegetarians alike.

Ingredients are : a can of chickpeas, a small bag of baby spinach, two medium eggplants, one onion, 3 tomatoes, a heaped teaspoon of ginger garlic paste, some tomato paste, a pinch of sugar, cup and a half of thick coconut milk, and salt and pepper to taste, a small bunch of coriander, leaves and stalks separated and chopped. Our spices are 1 tsp paprika, 1/4 tsp ground turmeric, 1 tsp dhania jeera powder and a tbsp of Kenyan curry powder. Also used a tsp of black mustard seeds, cumin seeds and 1/2 a tsp of fennel seeds, as well as a bay leaf.

First off, drain and rinse off our chickpeas, set aside. Chop /Dice your eggplant and soak in salted water to remove bitterness and avoid them turning black.

Heat your pan on medium heat and add 1 tbsp of coconut oil, add the mustard, cumin and fennel seeds and bay leaf.

Once they start sputtering add the chopped onion and some coriander stalks. Mix well and let it cook till softened, before adding the ginger garlic paste.

Once that cooks, add your ground spices, lower heat and let the spices cook a bit. Add the tomato paste and mix well.

You can now add your drained and rinsed eggplant, add a splash of water, cover and let cook for 5-6 minutes. Then add the tomatoes. Add a bit of salt and pepper, then cover and let the tomatoes cook down. ( I do not rush this as I want the flavours to blend properly, also I usually season food as I cook).

Once the tomatoes cook down, add the chickpeas and about a cup and a half of thick coconut milk. Mix well, cover and let simmer on low for about 20 minutes.

Add your washed and drained spinach leaves and let cook for about five minutes more. Check seasoning, turn off heat and garnish with dhania leaves.

Serve hot with chapati or rice.

We had ours with coconut and pumpkin chapatis, whose recipe I will share soon.

Enjoy this meal as a quick weeknight curry that is great for the kids lunchboxes the next day too.

It is healthy, colourful, tasty and easy to make which as you already know, I love!

Try it and let me know what you think.

Love,

Wanjoro.

Terere in Peanut Sauce.

Terere is what we call amaranth leaves in my mothertongue. So this dish is amaranth leaves in peanut sauce.

This dish makes me nostalgic of my uni days when I’d scour through cookbooks filled with recipes, copy some and try them out at home over the weekend. Clearly I didn’t have an active social life back then. 😆

The first recipe I ever saw that called for peanut sauce in greens was from Southern Africa, using pumpkin leaves, which I just had to try out. Thankfully pumpkin leaves were available in our garden and I’ve never forgotten the creamy deliciousness I enjoyed when I attempted the dish.

I like making this as a side dish for ugali. But it can work with other mains as well.

I like amaranth as it’s one of those plants you can consume the grains and the leaves, the grains are ground into flour to make porridge, or puffed to make breakfast cereal, or pressed with honey into cereal bars that make a great snack for kids and adults too. It is easily available and affordable, there is no excuse to not include it in your diet.

Amaranth is not hard to grow and back home grows wild in the farm. They come in green and red varieties.

Terere aka “dodo” as it is known here in Kampala is a nutrient powerhouse, despite being viewed as a lowly vegetable by many. It is high in fiber and iron, rich in vitamin A, protein, calcium, lysine (which enables the body to absorb calcium among other benefits), as well as rich in various vitamins and minerals.

In this recipe, I used two bunches of green amaranth leaves and one bunch of Swiss chard. One onion, three cloves garlic minced, one sliced tomato, and 1and a half heaped tbsp peanut sauce mixed with a bit of water to make a paste, salt and pepper to taste. Spices used were a pinch of paprika but this is optional.

Clean your greens, remove the thick stalks and chop them roughly. Set aside in a colander.

Mix the peanut butter and half a cup of water in a bowl. Till it’s like a smooth porridge.

Heat one tablespoon of oil in a pan. Fry the onion and garlic till soft.

Add the tomatoes and spice and mix well with a pinch of salt.

Once tomatoes are soft, add the greens and mix well.

Once wilted, add the sauce.

Simmer for about 10 minutes. The vegetables will release their water and mix with the peanut sauce into a thick sauce and be tender.

Note: The younger the veggies, the shorter the cooking time as you do not want to overcook them. I like them with some bit of bite left.

Use good quality peanut butter preferably with no added sugar. I like using a local brand that mixes in sesame seeds to them that makes it darker in colour but also adds more flavour.

Serve your vegetables hot with your main of choice. I like having them with ugali and avocado slices on the side. Yum!