Lemon, Chicken and Rice Stew

Marathon time is here and we all know it’s wise to get some extra carbs in before race day.  What this doesn’t mean is you have to stuff your face with piles of white pasta that you’re not used to and barely anything else (which is the “advice” I’ve seen dotted round the internet).

Here’s a carb-heavy simple recipe.  Along with some bread on the side, perhaps not the white bread pictured 🙂 it makes for a nutritious meal leading up to race day.

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Ingredients

  • 2 chicken breasts (free range)
  • Several decent sized potatoes
  • Servings of rice (2-3 people)
  • 1 Courgette
  • 2 carrots
  • 1 large onion
  • 2 sticks of celery
  • Large clove of garlic
  • 1 Lemon
  • Salt/Pepper
  • Bay leaves

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Method

  • Cut the chicken into small chunks and fry in a small amount of oil until lightly cooked.
  • Meanwhile chop the potatoes, courgette, celery, carrots, onion and garlic and place into a large pot along with a few bay leaves

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  • Add the cooked chicken and just about cover with water and add salt/pepper to taste.
  • Bring to the boil and then simmer for around 45 minutes.
  • Add the rice and squeeze of lemon and simmer for another 10 minutes until the rice is cooked. This should have absorbed much of the water giving a thicker texture.
  • Serve in a bowl along with bread and another squeeze of lemon.

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I generally make this, eat it, then look over and see a lemon on the worktop that I’ve forgotten. As a reminder, here is a picture of a lemon.

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Recipe: Sweet Potato, Beef and Lentil Stew

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Here’s a nice winter warmer, really easy, packed with plenty of veg and sweet potato, served with kale on the side.

Ingredients

120g red lentils (soaked)
250g lean minced beef
1 Sweet Potato cut into cubes
2 Cloves Garlic
2 carrots
1 stick celery
2 large mushrooms
Salt/Pepper
Chopped parsley
400g tin tomatoes
Red wine
Water
Stock Cube
Kale

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Some of the ingredients ready for cooking

Method

Parboil the potatoes for around 10 min whilst frying the onion, beef, carrots and garlic till the mince is browned.

Add all other ingredients (other than the kale) and mix well.  Add water and a splash of red wine to just about cover the ingredients.

Bring to the boil and then simmer for 40-50 mins until the sauce has thickened.

Steam/boil the kale for a few mins and serve.

Recipe: Steak Tagliatelle with Spinach and Roasted Vegetables

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Here is a fantastic pre-race recipe from www.boredofdiets.wordpress.com @boredofdiets1

Published with full permission, I’ve eaten this and similar variants before many of my races.  Tasty, nutritious and has served me well.  Give it a try!

Ingredients

Serves 2

1 sirloin steak sliced with fat trimmed off (or steak of your choice – ribeye is good too)
1 tablespoon of olive oil
1 garlic clove – crushed, chopped or sliced
1 tablespoon of oregano
1 tin of chopped tomatoes
1 red chili – finely chopped
1 red pepper – sliced
10 cherry tomatoes
a couple of handfuls of spinach
140g /200g of tagliatelle (200g is only if you are having it as a pre-race dinner)
40g of cheddar or cheese of your choice (mozzarella would work well too)

Method
Pre-heat the oven to 180 degrees. First put the cherry tomatoes and sliced red pepper in an oven proof dish and drizzle over the olive oil. Put this in the oven and let them roast for around half an hour.

In the mean time heat a teaspoon of olive oil in a pan on a medium heat and fry the sliced steak for a few minutes until the meat is browned. Remove the steak from the pan and put on a plate to one side.

Next put the garlic and chili in the pan, add the tinned tomatoes and oregano and let it simmer on a low heat, stirring occasionally.

About 10 minutes before the roasted vegetables are ready, bring a pan of water to the boil and cook the tagliatelle according to the instructions, normally for around 5 minutes.

Whilst the tagliatelle is cooking add the spinach to the pan with the simmering tinned tomatoes, stir in for a few minutes until it wilts. Then add the steak back in to the pan, mix it all together for a couple of minutes, making sure the steak is heated through and then turn off the heat.

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When the roasted vegetables are done take them out and add the steak and tomato mixture to the dish and mix. Next add the tagliatelle and mix thoroughly, then sprinkle the cheese on top.

Return the dish to the oven for a couple of minutes to let the cheese melt, then serve

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