Oh yum! A lovely little healthy warming dish on a very, very cold day today.
Makes 2 servings
2 x cod loins
2 tsps Parsley
Butternut Squash – chopped into cubes
1 onion – finely chopped
1 clove garlic – crushed
1 tsp dried chillies (or 1 red chilli chopped)
1 tsp ground cumin
1/2 tsp cinnamon
1 tsp sea salt
1 tsp dried coriander
1 tsp turmeric
1 400g can chopped tomatoes
2 tbsp water
- Season the cod loins with salt, pepper & 1 tsp parsley each. Steam cook for 6 minutes in Steam pot or steam oven.
- Heat 1 tbsp oil in a pan and fry the onion with the garlic for a few minutes, add in the chilli, cumin, cinnamon, turmeric, coriander, 2 tbsp water & tin tomatoes, bring to a boil then reduce and simmer and cover for 20 minutes or until butternut squash has softened.
- Remove lid and place spinach into pan, do this in 2 batches, it will wilt down in a few seconds, simmer on low for a further 5 minutes.
- Serve with the steamed cod. Lovely healthy quick mid week meal.
My healthier eating continues this month. I got some lovely bits of Scottish Salmon recently so came up with this idea of a healthier mash using whatever I had in my fridge. It was delicious. Best bit, it only took 6 minutes to cook and put together.
Makes enough mash for 2-3 people
80g baby spinach
50g garden peas – cooked
juice of 1 lemon
1 tsp Sea Salt
Garlic clove – minced
1 tsp coriander – dried
1 tsp olive oil
(optional if you like spice, add in 1 tsp chilli flakes)
- Place everything into a blender and mix until just combined.
- Serve. Simple as that!
I steam cooked some salmon that I marinated in Teriyaki Sauce overnight. Yum!
Oh yummy! Nice little healthy quick mid week meal.
I do love a good gadgets, and I used my Kitchen Aid Mixer with Grater attachment and also my Steam Pot for steam cooking in my microwave combi oven.
6 Spring onions, sliced diagonally
small piece of ginger, grated
Small bunch or fresh coriander, chopped
1 juice of Lime
3 tbsp olive oil
Salt & pepper to taste
- Season the seabass and place into the steampot and cook on Sensor steam for 8 minutes.
- Meanwhile, place the attachment onto your mixer (if you have a spiralizer that would work too) and shred the carrot & courgette into a bowl.
- Slice the spring onions diagonally into small pieces and place into bowl with the grated ginger, coriander, lime juice and 3tbsp olive oil. Mix together.
- Slice the sea bass and allow to cool then mix through the vegetable mix. Serve.
Don’t you just love quick and easy cooking? Sometimes, especially on bank holiday Mondays when your relaxed, you just don’t feel like cooking but still want something healthy, nutritious, flavoursome with hardly any washing up? Oh yes, you’ve guessed it……out comes the little Crisper plate, this little dish is so easy and quick with perfect results. I also used my new Steam pot too for extra nutrition. I just love Gadgets that work for me.
Makes 2 servings.
For the Crisper Plate:-
2 Chicken Breasts – cut into large bite size pieces
2-3 potatoes – cut into bite size chunks (skin on)
2-3 sweet peppers – cut into wedges
1 red onion – cut into wedges
Handful of plum tomatoes
Salt & Pepper
Red Pepper Chilli flakes
Garlic & Parsley seasoning
- Pre-heat the Crisper plate for 2 minutes on Dynamic Crisp
- Place all above ingredients (except the tomatoes) into a bowl or food bag and drizzle with a little oil, shake to coat chicken, potatoes and veg.
- Place onto the Crisper plate and cook for 12-15 minutes (depends on thickness of potatoes and chicken or how crispy you like it)
- After 6 minutes, add in the plum tomatoes and cook.
For the Steamed Vegetables:-
Your choice of vegetables, I choose broccoli, asparagus and spinach.
Place broccoli and asparagus onto the steam pot grid and fill the pot with 200ml water. Place into the oven and select sensor steam, cook for 5 minutes.
2 minutes before cooking is due to finish, place the spinach in the pot and continue to cook.
So delicious! If you love peanut butter, you will love this.
With my new Hotpoint oven came a Steam pot so I’ve been trying to experiment with steam cooking, not only is it more nutritious but also so much more healthier. First, since food is cooked by direct contact between steam as well as the movement of the hot vapor through the food, no fat is needed to conduct the heat. This makes steaming a lower-calorie, low fat cooking method. Food stays moist, too, since it is being bathed in water vapor. Also, since water soluble nutrients (namely Vitamins C and B) don’t leach out into vapor, steaming preserves up to 50% more nutrients than other moist heat cooking methods.
Just because steaming is a healthy way to cook doesn’t mean it has to be bland. There are many ways of adding extra flavor to steamed food during the cooking process. You can bring extra flavor to your food by adding all sorts of complementary herbs and spices to your cooking liquid. Further up the flavor by substituting stock, fruit juice or wine for water. The additional flavors will permeate the food as the steam cooks them.
2 Chicken Breasts
1 tsp garlic granules or 1 garlic clove
40g whole peanuts
1 tsp salt & pepper
350ml chicken stock
1 tbsp peanut butter
1 tsp peanut oil
- Slice the Leek, using a bit with the green on
- Peel and slice the shallots
- Shell and peel peanuts (if not predone), blitz in a blender until fine
- Cut the chicken into small pieces and season
- Add chicken, leek, shallots, garlic and seasoning to the peanuts in blender and blitz together.
- With your hands roll into meatballs and place on a greased baking tray, then refrigerate for about 1 hour.
- Pour the chicken stock into the steam pot and then place the meatballs onto the grid and place in pot, cover with lid. Set steam time to 10 minutes.
- 2 minutes before ready place the spinach in the pot also.
- When ready remove the chicken stock from the pot and place in a pan on hob. Reduce by half and then emulsify 1 tbsp peanut butter and 1 tsp peanut oil until sauce thickens. (about 1-2 minutes)
- Serve meatballs on the bed a spinach and pour sauce over. Yummy!
I got a Steam Pot with my Hotpoint Combi oven, so I decided to try something different to the normal fish and vegetables. Steam cooking is such a healthy way to cook as it keeps all the nutrients, moisture and structure in the food.
For the Chicken:-
2 Chicken Breasts – season with salt & pepper & crushed spiced red pepper (or chilli)
- Place 200ml of water into the steam pot and place the grid in the pot.
- Place the chicken breasts onto the grid plate and put on the lid.
- Select Steam Cooking and steam for 10 minutes.
Result:- perfect succulent juicy chicken
For the Rice:-
150g of Long grain and wild rice (approx 75g per person)
300ml of Chicken Stock
- Place the rice into the steam pot (remove the grid)
- Pour the stock into the rice and cover with the lid
- Cook on the rice setting for 18 minutes
Result:- perfectly cooked rice
I slightly cheated and bought some ready made Chow mein sauce which I heated up in a pan for a few minutes and poured over chicken and rice…..so yummy!
Serve with a Fortune Cookie! (For a bit of fun!)
Tonight I was using up leftovers, I hate seeing any food go to waste….lol!
With a sweet potato and 1/2 can of mixed beans, I decided on a burgers, my first time at a sweet potato burger too. It was absolutely delicious.
1 sweet potato
1/2 can of mixed beans ( I used five bean salad)
1/2 garlic clove
1 tbsp olive oil
1/2 tsp chilli flakes
1/2 tsp ground smoked paprika
1/2 tsp ground coriander
1/2 tsp salt
black pepper and nutmeg to taste
1 tsp maple syrup
2 tbsp flour to help bind
1 tsp sesame seeds
- Cook the sweet potato, you can roast in an oven or boil them, I preferred to steam cook them as it keeps more of the flavour in. I used my fabulous Steam Accessory I got with my new Hotpoint oven. Only took 4 minutes.
- Meanwhile, empty the beans and all the spices into a bowl and mix.
- Then add the cooked potato to the bowl – please allow the potato to cool first. Take a masher and mash up.
- Preheat the oil in a pan to medium heat.
- If the mixture is too wet, add in a little flour to help bind. Take handful of mixture and make into a burger like shape.
- Top with sesame seeds then cook for about 5 minutes on each.
- Serve. Yummy!