ALL · dinners · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · lunch/ light bites · One Pot Wonders · Soups and Stews

Carrot, Cumin & Coriander Soup with Bulgur Wheat

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Its definitely soup season, I woke to -5 deg this morning….very cold.   Using up some leftovers in my fridge, mainly carrot and onion I decided to make a warming soup. This was delicious and hit the spot right. I used my steampot, so steaming the vegetables made this even more nutritious and flavorsome.

 

Makes 3 Servings

4 large carrots

1 large onion

500ml Vegetable Stock

60g Bulgur Wheat

1 tsp garlic granules

1 1/2 tsp Cumin

1 1/2 tsp dried coriander

Salt & Pepper to taste

 

  1. Chop up the onion & carrots into chunks and place in the steam pot with 200ml of the vegetable stock and cook on steam setting for 8 minutes.                                  20191118_130805
  2. Remove steam pot lid and add in the rest of the stock then blitz with a hand blender until well blended and smooth.                                                      20191118_132702
  3. Stir in the spices/herbs and bulgur wheat and cook on microwave at 750w for 3 minutes.                                                                                                20191118_133322
  4. Remove and stir. Season and serve.

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20191118_134019 you can of course make a big batch and freezer for later.

 

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

Pumpkin & Bulgur Wheat Curry

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Are you trying to use up leftover Pumpkin from Halloween? I am…lol! Came up with this one pot curry dish, super tasty and very filling too.

You can of course change the pumpkin for butternut squash or sweet potato and it would work the same.

 

Makes 4-6 servings

500g chopped pumpkin

1 tbsp coconut oil

1 onion – diced

1 tsp dried garlic granules or 1 clove crushed

thumb size piece of ginger, diced

1/2 tsp smoked paprika

1/2 tsp ground coriander

1 tsp cumin

2 tsp turmeric

1/2 tsp cayenne pepper

1/2 tsp cinnamon

1/2 tsp dried chilli flakes

2 tbsp tomato puree

1 400g can of coconut milk

1 400g can chopped tomatoes

400ml vegetable stock

150g Bulgur wheat

2 large handfuls of Spinach

Seasoning

 

  1. Heat coconut oil in a large pan until melted.
  2. Add garlic and onion with seasoning and fry for a few minutes
  3. Add the rest of the spices with the ginger and tomato paste and stir
  4. Add the pumpkin and stir until coated with the spice mix
  5. Now add in the coconut milk, tomatoes, bulgur wheat and stock and stir, reduce to a simmer, cover and cook for about 35-40 minutes
  6. Add the spinach, cook for a further minute and serve.

 

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ALL · beef · dinners · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · One Pot Wonders

Cajun ‘Dirty’ Rice

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This recipe is so easy to make and a great quick and satisfying classic. The word ‘Dirty‘ comes from the fact it looks dirty with the colour of the minced beef.  Made with rice and vegetables this is so healthy too, at only approx 300 Kcal per serving.

 

Serves 4

150g Long Grain Brown Rice (or white if you prefer)

1 Chicken Stock Cube – (300ml water if steaming, using Steam pot)

400g Scottish minced beef

1 red onion – chopped finely

4 bacon medallions – diced

3-4 tsp Cajun seasoning (depending on how spicy you like it)

1 tbsp Worcestershire sauce

1 carrot, diced

1 red pepper, diced

100g gardens peas

200ml beef stock

1 beef stock cube

bunch spring onions, sliced

 

  1. Cook the rice as per packet instructions. I used my Steam pot, decant rice into pot, add the frozen peas and chicken stock, cover and cook on Auto Rice setting for 18 minutes.                                                                                                    20190615_170431
  2. Meanwhile, spray a fry pan with low fat cooking spray, brown the mince, onions and bacon.                                                                                    20190615_165321
  3. Add in the Cajun seasoning, salt & pepper, worcestershire sauce and stir. Then add in the carrot, peppers and beef stock. Simmer for a few minutes until peppers are softened.                                                                                                      20190615_170415
  4. Add the cooked rice to the pan and mix through. Finish with the spring onions and serve. We served with some Corn Folded Flatbreads. Yummy!

 

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

Chicken Enchilada Rice

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I got this recipe from Food for Fitness , a great site for everything healthy and fitness. I’m still on my journey to find a better balance of nutrients and this little dish packs loads of protein. At only 500 calories approx per serving it’s perfect for a tasty healthy dinner.

And my favourite part, yes it’s one pot cooking (if you’ve a oven ready hob pot). This is still on my wish list.

 

Serves 2-3

2 large chicken breasts – chopped into bite size pieces

1 onion – finely chopped

1 red pepper – chopped

1 garlic clove – chopped

50g chorizo – chopped

100g brown rice

300ml chicken stock

10-12 cherry tomatoes – halved

70ml tomato passata

200g tin kidney beans

50g low fat cheddar

1 tsp coconut oil

Mexican seasoning mix – (1 tsp chilli powder or flakes, 1 tsp garlic powder, 1 tsp onion powder, 12 tsp crushed red pepper flakes, 12 tsp dried oregano, 2 tsps paprika, 1 12 tsps ground cumin. 12 tsp sea salt)

1. Preheat your oven to 180 deg.
2. In a pan heat the coconut oil, add the chicken and season with salt & pepper, once browned remove and set aside.
3. Then add in the garlic, onions, pepper & chorizo, cook through for about 5 minutes.
4. Add back the chicken with the mexican seasoning, tomatoes, passata, rice, stock and kidney beans, mix everything through.                                                              20190413_163811
5. Cover with a lid and cook in oven for about 20 minutes. Or transfer to an oven proof dish and cover with foil.

6. Remove from oven and sprinkle the cheese over the top evenly, return to oven and cook for a further 25 minutes.
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7. Serve. Yummy!
ALL · beef · dinners · Healthy Eating Ideas · Meat Dishes · One Pot Wonders

Cheesy Mexican Beef

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Oh wow, this little dish was super tasty and lower in calories too at only around 480 per serving. I got this from Food for Fitness High Protein Cookbook, Scotts cookbook is brilliant and loaded with amazing recipes.

You know me….I do love a good one pan meal and this is another for favourites list.

 

4 Servings

500g lean scottish beef mince

1 tbsp coconut oil

2 cloves garlic minced

1 red onion, sliced

1 red pepper, sliced

250g rice

400g chopped tomatoes

500ml beef stock

2 tbsp mexican seasoning (1 tbsp chilli powder, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp crushed red pepper flakes, 1/4 tsp oregano, 1/2 tsp paprika, 1 1/2 ground cumin, 1 tsp sea salt, 1 tsp black pepper)

60g low fat cheddar

Fresh coriander chopped to serve.

 

  1. Heat the coconut oil in a non stick pan
  2. Add the garlic, red pepper, onion and fry for a minute. Then add the beef and fry until browned (few minutes). Add in the seasoning and coat the meat.                                                            20190323_160614
  3. Add the rice (uncooked), tin tomatoes and stock bring to the boil then reduce to a low simmer, cover and cook for about 30 minutes until rice is cooked and stock is absorbed.                                                                                20190323_161406
  4. Top with the grated cheese, allow to melt then sprinkle the coriander and serve.

 

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ALL · dinners · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · lunch/ light bites · One Pot Wonders

Steamed Mexican Rice

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You know by now that I love my One Pot meals and this is another that is so easy & so tasty. I decided to use my Steam pot and it cooked perfectly in just 20 minutes. Yummy Spicy flavours and full of nutritious benefits.

 

Makes 2 large portions or 4 side portions

1 can black beans

1/2 can red kidney beans

1/2 can sweetcorn

1 red onion – finely chopped

150g wholemeal brown long grain rice

300ml veg stock

2 heaped tbsp chopped tomato

1 tsp smoked paprika

1 tsp oregano

1 tsp dried chillies

1 tsp garlic powder

1 tsp cumin

salt to taste

 

  1. Place everything in the steam pot and mix together. Put lid on.
  2. Place into your combi microwave and select Recipes, Pasta & Rice, Rice then programme 20 minutes.
  3. Perfectly cooked mexican rice dish. You can serve this on its own or with some pitta breads or even in a wrap.