ALL · dinners · Healthy Eating Ideas · One Pot Wonders · Soups and Stews · superfoods

Harissa Cauliflower & Chickpea Curry

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A bit of Meal prepping today while I have some time. I have been doing this for a few weeks now and have found it to be very beneficial to us. Sometimes I don’t get in till late from work and its always nice to have a healthy dinner ready for you.  Also it means the 1/2 hour I save on making dinner means I can get some exercise in…..no excuses now.

 

Makes 4 Servings 

1 tsp Ginger powder or 1″ piece fresh ginger minced

2 garlic gloves – minced

1 yellow onion – diced

2 tbsp Harissa Paste

Florets from 1 Caulifower

2 x 400g Chickpeas, drained

1 x 400g coconut milk

300ml vegetable stock

200g baby spinach

Salt & pepper to taste

 

  1. Heat a little oil in a large pan, add the garlic, ginger and onions and fry until softened.
  2. Add the Harissa Paste and coat the onions. Add in the Cauliflower and mix until coated.                                                                                                            20200208_143732
  3. Pour in chickpeas, vegetable stock & coconut milk with seasoning and mix through, bring to the boil then simmer and cook covered for about 25-30 minutes until cauliflower has softened.
  4. Add the spinach and mix through, cook for a further minute or until spinach is wilted. Remove from heat and either serve or allow to cool before freezing.            20200208_151953
  5. Serve with some Bulgur wheat or rice for a filling meal.

 

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ALL · dinners · Healthy Eating Ideas · One Pot Wonders · Soups and Stews · superfoods

Sweet Potato & Butterbean Tikka Masala

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Oh yum, this was absolutely delish! Another great low calorie option from Pinch of Nom

I don’t know why I don’t have butter beans more often, a meaty & creamy texture and filling too. This is a great healthier option curry for the weekend or mid week.

 

Serves 4

Low cal cooking spray

1 onion, diced

1 red chilli, diced

3 garlic cloves, minced

1 tsp ginger

2 tsp tomato puree

juice of 1/2 lemon

3 medium sweet potatoes, diced

250ml vegetable stock

1 x 400g tin tomatoes

Salt & pepper

1 x 400g Butter Beans

100g Baby Spinach

For the Spice Mix:

1 tsp paprika

1 tsp gram masala

1 tsp cumin

1 tsp ground coriander

1/4 tsp cinnamon

 

  1. Spray a large pan with oil, add the chopped onion and chilli and cook over a medium heat for about 5 minutes. Add the garlic, ginger and spice mix and continue to cook for another minute.
  2. Add the tomato puree and lemon juice and mix
  3. Using a food processor or stick blender, blitz the onion mix to a smooth paste and return to the pan. Add the sweet potato and stir until coated.
  4. Add the stock and chopped tomatoes and season. Stir, bring to the boil and then reduce to a simmer for about 20-25 minutes.
  5. Drain the butter beans and add to the pan along with the spinach, stir through and cook for about 3 minutes until beans are heated through and spinach has wilted.
  6. Serve and enjoy! I served with some rice and some chopped fresh coriander.

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ALL · chicken · dinners · Healthy Eating Ideas · Meat Dishes · One Pot Wonders · sausages · superfoods

Jambalaya

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This was a little dish I tried from Pinch of Nom’s Latest Cookbook. It was super tasty and low in Kcal’s too at just 398 per portion.

 

Serves 4

Low cal cooking spray

300g diced chicken

2 red peppers, diced

1 onion, diced

2 celery sticks, diced

2 garlic cloves, minced

2 tbsp cajun seasoning (1 tsp onion powder, 1 tsp salt, 2 tsps garlic powder, 2 tsps paprika, 1 tsp ground black pepper, 1 tsp cayenne pepper, 1 tsp oregano dried, 1 tsp thyme, 1/2 tsp red pepper flakes)

1 tsp smoked paprika

1 tsp dried oregano

1 x 400g tin tomatoes

200g long grain rice

400ml chicken stock

1 tbsp worcestershire sauce

3 low fat sausages (I sliced them after they were cooked)

 

  1. Spray a large dish with oil, add the chicken and cook over medium heat to brown.
  2. Then add in the onion, peppers and celery, cook for a few minutes
  3. Add in the garlic, cajun spice, paprika and oregano, stir and cook for a few minutes.
  4. Add the rice, chopped tomatoes, stock & worcestershire sauce. Place the sausages in and bring to the boil then reduce to a low heat and cook covered for about 30 minutes.
  5. Serve, Yum!

This is a great dish that you can batch cook with and freeze.

ALL · One Pot Wonders · Pastries and Pies · superfoods

Vegetarian Cottage Pie

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Oh yum, this little dish was delicious! Looking to be more healthier this year, so I decided on a veggie pie rather than meat. Super delicious and filling too.

 

Serves 3/4

1 onion, finely chopped
3 carrots, finely chopped
2 celery sticks, finely chopped
2 tsp tomato purée
3 tsp plain flour, 1 tsp thyme
Vegetable stock pot, made up to 200ml
2 x 400g tin kidney beans, drained and rinsed
2 x 400g tin adzuki beans
1kg Potatoes peeled and halved
75ml milk
25g butter
75g mature Cheddar, grated
1 tbsp English mustard
75ml milk

 

  1. To cook the Soffrito (A soffrito is a flavourful mix of diced onion, carrot and celery gently fried in oil. It forms the basis of many dishes, including soups, stews and sauces. Add chopped garlic or herbs for even more flavour, if you like.)  Heat a little oil in a pan and cook the celery, onion & carrot for a few minutes.                                                                              20200202_123904
  2. Cut a piece of baking paper the same diameter as your pan and lay on top of the veg, cook for a further 10 mins.  ( The circle of baking paper helps to keep the vegetables moist and retain their flavour as they cook. It’s also useful when cooking the base of curries, soups and stews, but you can do without if you don’t have baking paper.)                                                                                  20200202_123913
  3. Add the tomato puree and stir through the add the flour and combine.
  4. Pour in the stock, beans & thyme and bring to the boil then reduce and simmer for about 20-25 minutes.                                                                                  20200202_131045
  5. Transfer to an oven proof dish and allow to cool. Preheat your oven to 170deg fan.
  6. Meanwhile, to make the rarebit mash:- Boil the potatoes until tender and mash.
  7. Stir in 75ml milk & 25g butter
  8. In a separate bowl mix the 75g grated cheese and mustard together. Slowly stir in the 75ml milk, until smooth.                                                                      20200202_131059
  9. Stir in the cheese mixture to your potatoes.
  10. Spoon the mash over the pie mixture evenly. Note: (The bean mixture should have formed a thin skin while cooling. Don’t stir it before adding the mash because this helps keep the layers separate while the pie bakes).
  11. Sprinkle with some thyme and bake for about 30-40 minutes until golden brown. I have a browning setting on my oven and its great for things like this.

 

ALL · dinners · Healthy Eating Ideas · One Pot Wonders · Soups and Stews · superfoods

Sweet Potato, Butternut Squash & Chorizo Chowder

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It was Blowin’ a Hoolie here today (very windy) & that just calls for something warm and home comforting.  This was a tasty quick option in my kitchen tonight and certainly hit the spot.

 

Makes 2 portions

150g Butternut Squash – chopped into cubes

150g Sweet Potato – chopped into cubes

1 onion – chopped finely

60g Chorizo – sliced

1 garlic clove – minced

1/2 tsp nutmeg

1/2 tsp dried sage

Salt & pepper to taste

Handful of chopped carrots, sweetcorn and peas (I used frozen)

300ml chicken stock

50ml cream

150g Spinach

 

  1. Heat some low fat spray oil in a pan and fry the chorizo for a few minutes, remove with a slotted spoon and drain on a kitchen towel.
  2. Add to the pot the onion, garlic, sage & nutmeg and fry until onions are softened.
  3. Add the sweet potato, butternut squash and vegetables and stir until coated.
  4. Add the chicken stock with seasoning and bring to the boil, then simmer for about 15 minutes or until squash and potato are cooked.
  5. Remove lid, add back to the pan the chorizo and spinach and stir in the cream allow spinach to wilt for a few minutes, stir through. Serve.

You could also sprinkle some nuts over for a more nutritious serving.

 

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ALL · beef · dinners · Healthy Eating Ideas · Meat Dishes · One Pot Wonders · superfoods

Moroccan Beef Pilaf

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Oh Yum, the flavours from this were amazing. I got this recipe from Scott Baptie’s High Protein Handbook 5, full of goodness too. You can check out his website here.

 

Serves 2

1 tbsp olive oil

1 red onion, finely chopped

1 clove garlic, finely chopped

300g Scottish steak mince

1 tsp Chilli powder

2 tsp mixed spice

1/2 tsp turmeric

150g Basmati rice

300ml Beef Stock

100g frozen peas

2 handfuls of Spinach

Seasoning (salt & pepper)

 

  1. Heat oil in a pan on medium to high heat
  2. Brown onion and garlic for a few minutes
  3. Add in the mince with seasoning and brown
  4. Add the spices and cook for a minute, add the rice and mix through until coated.
  5. Pour in the stock and simmer for about 15-20 minutes
  6. Add the peas and spinach and cook for a further 5 minutes or until all liquid has been absorbed.
  7. Serve. Yummy!

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ALL · dinners · Healthy Eating Ideas · One Pot Wonders · Soups and Stews · superfoods

Vegetable Tagine

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In a bid to get more vegetables into our diet, this little Tagine was simply super tasty and super healthy. One pot cooking too so nice & easy. I do love Moroccan flavours. Idea came from a recipe from PON and as usual I added and took out bits to suit my own tastes. Delicious!!!

 

Serves 4

Low calorie spray

1 Large carrot, cut into chunks

200g Turnip (swede), peeled and cut into chunks

2 large parsnips, peeled and cut into chunks

6 shallots – peeled and cut into wedges

1 red pepper, cut into wedges

200g peeled and deseeded butternut squash, cut into chunks

2 garlic cloves, crushed

1 tbsp Moroccan Spice Mix (1 tsp ground ginger, 1 tsp ground cumin, 1 tsp coriander, 1 tsp ground cinnamon, 1 tsp white pepper, 1/2 tsp mixed spice, 1/2 tsp ground turmeric)

1 x 400g tin chopped tomatoes

250ml vegetable stock

1 x 400g tin chickpeas, drained.

200g Baby Spinach

handful chopped fresh coriander

 

  1. Spray a Casserole dish with low cal spray and place over medium heat, add the vegetables and cook for about 5-10 minutes until lightly browned.
  2. Add the garlic and cook for a few more minutes, then add the spice mix and season ensuring all vegetables are covered.
  3. Stir in the chopped tomatoes and stock, bring to a simmer, cover and turn down low. Cook for about 1- 1 1/2 hours, stirring occasionally.
  4. Stir in the chickpeas and spinach and cook for about 5 minutes more.
  5. Sprinkle with fresh coriander and serve.

 

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