Chicken Liver and Beetroot Casserole

I cooked this about a week or so ago, and it is brought to mind because I reheated it last night and, mistaking it for a veggie option, added a sausage (as Tuesday is a meat day). That was interesting.

I'm very fond of chicken livers, and they tend to be cheaper than chicken. Alas, Hannah is not a fan, save in pate.

1 tbsp oil
1 onion, chopped
1 clove garlic, chopped
2 beetroot, chopped
300g chicken livers, chopped
250g mushrooms, chopped
400g tin chopped tomatoes
500ml chicken stock
Oregano

Heat the oil in a large saucepan.

Saute the onion, garlic and beetroot until they begin to soften.

Add the livers and mushrooms and saute until the livers are browned.

Add the tomato and stock, and then simmer (uncovered) until the beetroot softens and the livers are cooked through. Add oregano to taste.

Serve with rice or pasta, which can be added to the pan to cook.

Living Better on Less

I have a dripping hot tap - well, dribbling, and worse each time it's used - so I'm trying to do as little washing up as possible (washing up = kettles of boiling water + cold tap). I was also trying to use up some leftover beetroot before it went off, and that plus one-pan-cooking-YAY made me decide on a variation of Jack Monroe's beetroot, lentil and feta salad.

My version skips out the leaves, which would be grand in summer, in favour of some carrot, and beefs the whole thing up a little with some stock.

1 tbsp olive oil
2 medium carrots, cubed
3 beetroots, cubed
2 small onions, chopped small
100g red lentils
300ml chicken stock

Heat the oil in a saucepan.

Add the carrots and beetroot. Saute for about 10 minutes.

Add the onions to the pan. Saute until the onion begins to soften.

Rinse the lentils and add to the pan, stirring well.

Add the stock to the pan and simmer until the stock is absorbed into the lentils.

You can crumble some feta cheese over the top, which is really nice; I just forgot that today.

This made easily enough for two, so there's a tub of leftovers in the freezer.

Sunday's Salad

This is the salad I was making on Sunday when the baby fell off the bed. The salad was still good when we came back from A&E.

Carrot and Beetroot Salad
1 orange
2 carrots
1 beetroot
1 cup sultanas
Chopped, fresh coriander leaf

Juice of 1 orange
1 tbsp extra virgin olive oil
1/2 tbsp balsamic vinegar
Ground black pepper

Zest, peel and slice the orange into eights, collecting the zest and any juice in a bowl. Halve the slices and set aside.

Add to the collected juice and zest the juice of the second orange. Add the oil, vinegar and pepper and stir vigorously with a fork to create a citrus dressing.

Place the sultanas and chopped coriander in the citrus dressing and stir.

Peel and grate the carrots and beetroot and mix together.

Add the sultanas and the dressing and mix together.