Oh this was rather tasty too, another recipe spied on the Eating well website. Again I slightly adjusted flavour to my own liking & this was very filling and healthy.
2 Chicken Breasts
1 can 400g cannellini beans – drained
400ml chicken stock
1 white onion – sliced
1 carrot – sliced
1 yellow pepper – sliced
1 tsp dried rosemary
1 tsp Italian Herbs mix (thyme, basil, oregano,red bell pepper, marjoram, sage, parsley)
1 tbsp lemon juice
Salt & pepper to taste
- Heat a little oil in a large pan and gently fry the onions and pepper
- Add the chicken breasts and brown all over for a few minutes.
- Add in the beans, chicken stock, seasoning, rosemary, italian herbs and mix, bring to the boil then reduce to a very low simmer. Simmer with lid on for about 4-5 hours.
- 1/2 hour before serving take 2 forks and shred the chicken, next add in the kale and continue to simmer.
- Squeeze fresh lemon juice into pan mix then serve with some lovely fresh bread.
Oh yummy…….I had some left over Harissa Paste and some veggies in the fridge, and yes, you guessed it……Harissa Tray Bake it was. I have to say this was super tasty and also super healthy…..I even got my boyfriend to eat veggies, which believe me is no mean feat….lol!
Great as a main dish or a side dish. I decided a main dish and served with some of my homemade Chapati’s
Serves 2 (main dishes)
1 large sweet potato – cut into small chunks
1 large red onion – cut into wedges
2 Carrots – cut into small chunks
1 x red & 1 x yellow pepper – sliced thickly
1 Cauliflower – cut into small florets
2 Parsnips – cut into small chunks
1 x 400g tin chickpeas
1 x 200g tin tomatoes
2 large heaped tbsps of Rose Harissa Paste
1 tbsp oil
Salt & pepper to season
- Place all vegetables into a food bag or bowl, then add the harissa paste and mix thoroughly to coat all the veggies. (this can be stored in fridge for later if need be)
- Preheat oven to 200 deg and oil a baking tray.
- Empty the vegetables (except asparagus) from the bag onto the baking tray and make sure they are spread evenly. Bake in the oven for 25 minutes.
- Now add the chickpeas and the asparagus to the tray and bake for a further 15 minutes or until evenly browned all over.
- In a microwave bowl add the chopped tin tomatoes with salt & pepper to season and warm thought for about 1-2 minutes.
- Pour tomato sauce into a serving dish, empty the vegetables from the baking tray into the serving dish and mix through.
- Serve with some sprinkled coriander. Yummy!
Oh yum. In my aim to be eating a bit healthier this year, I took my hand to these little nutritious burgers, they were so delicious and very filling too.
Makes about 4
200g butternut Squash – sliced
1 medium onion – finely chopped
1 clove garlic – crushed
1 tsp dried chilli flakes
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried coriander
100g wilted spinach
Salt & Pepper to taste
- Cook the butternut Squash and mash up. (I steamed cooked mine using my steam pot for about 6 minutes)
- In a bowl mix the butternut squash, wilted spinach, onion, cumin, paprika, coriander, salt & pepper, chilli flakes & garlic.
- Place a cutter onto a sheet of greaseproof paper or plate and fill the cutter with the mixture making individual circles. Approx 2 cm thick.
- Heat up the Crisperplate for 2 minutes and cook on Crisp setting for 6 minutes, turn then cook for a further 4 minutes (depending on how well you like them cooked, you can cook for a further 2 minutes for extra brownness) Alternatively, fry in a pan for about 6 mins on medium heat each side with a little oil.
- Serve. Yummy!
- I added some potato wedges to my crisperplate at the same time for a one pan meal.
I got this little Jamie Olive cook book recently and have been trying out some recipes, which I have to say have been delicious. Tonight, I thought I would take my inspiration from Mr. JO but put my own twist to this. I have to say it was rather tasty…..Mmmmmm.
Using a combination of my Crisper plate and my steam pot, this little dish was made in under 20 minutes. Quick and easy meals.
80g Basmati & quinoa rice (I used Tilda)
2 x Scottish Salmon Fillets
4 tsp sweet chilli sauce (I always use Blue Dragon, I find they are the best)
2 tbsp sesame seeds
3 spring onions
1 fresh red chilli
60g sugar snap peas
4 springs of fresh coriander
2 tsp toasted sesame oil
1 lime (juice only)
80g smoked beetroot
- Place the basmati rice into the steam pot with 200ml water and cover, cook on the Automatic rice setting on microwave for 18 minutes. Remove and keep warm (keep lid on till other food is ready)
- Meanwhile, rub the sweet chilli sauce into the salmon then sprinkle the sesame seeds over making sure they stick by pressing slightly.
- Finely slice the spring onions, sugar snap peas, chilli then julienne the carrot, cucumber, beetroot using a julienne peeler (if not you can coarsely grate). Place all into a bowl with the coriander.
- Place the salmon (skin side down) onto the crisper plate and cook on dynamic crisp setting for 7 minutes or until slightly crispy and cooked.
- Pour the basmati rice into the salad bowl and mix through with the toasted sesame oil, lime juice and 2 tsp of sweet chilli sauce.
- Serve up the salad and place the salmon when ready on top. Amazing, Tasty little dish. Yummy!