Middle Eastern Beef & Rice

Having some Chickpeas to use up, I decided to spice them up with some Middle Eastern Spices. This dish was delicious & my partner agreed…..happy days!

I also love this dish as its a one pot cooking meal which means less washing up….lol!

Serves 2

250g Scottish Beef Mince

200g Tinned Chickpeas

400g Tinned tomatoes

200g Red Kidney beans or you can use Black beans

250ml Beef Stock

70g Rice (Basmati is good, but I had some Red and wild rice left)

1 tsp Dried garlic granules

1 tsp Cumin

1 tsp Ground Coriander

1/2 tsp Turmeric

1 tsp Dried coriander leaf (fresh if you have it)

1 tsp Dried parsley (fresh if you have it)

Spray oil

Salt & Pepper

  1. Heat a little spray oil in a pan and brown the mince, remove with a slotted spoon, set aside.
  2. Put Rice, Garlic, Ground coriander, Cumin & Turmeric into pan and coat the rice. Add the Beef stock, bring to the boil then simmer for about 15-20 minutes until rice is softened.
  3. Add back to the pan the mince along with the chickpeas, tin tomatoes & kidney beans, mix through. Heat through uncovered for about 5 minutes.
  4. Add the parsley & coriander if fresh to serve. If using dried, add with the beans etc.


Beef & Rice Balls in Chilli Sauce

My taste buds were swaying towards a Chilli tonight, but fed up with the same old serving of Chilli mince on top of a bed of Rice, I decided to try something a bit different. It worked a treat, a mix between meatballs and chilli….Yum! At under 500 calories per portion too this dinner is perfect and nutritious.

Serves 2 portions

For the Balls

300g Lean Scottish Mine Beef

40g Basmati & Wild Rice Mix (you can just use Basmati Long grain if you wish) Cooked

1 tsp dried Garlic Granules

1 tsp Cumin

1 tsp Dried Coriander

For the Chilli Sauce

200ml Beef Stock

1 Red onion – diced

1 tsp dried chilli flakes

200g Tinned tomatoes

200g Red Kidney Beans, chopped

Salt & Pepper

Few dashes of Tabasco Sauce

  1. Cook your rice as per packet instructions and ensure it is very soft, once cooked allow to completely cool before added to your bowl of mince.
  2. In a bowl, add Mince, Garlic, Cumin, Coriander and season with salt & pepper. Once Rice has cooled add to bowl and mix through.
  3. Heat a little oil in a pan. With wet hands take small amounts of the meat mixture and roll into balls (you should get about 12 balls), place into your pan and brown all over. Remove.
  4. Add the onions to the pan and fry until browned, then add the tinned tomatoes, chilli flakes, kidney beans and beef stock then season with salt & pepper. Bring to the boil then reduce and bring to a simmer. At this point add back the meat and rice balls and cook covered for about 15 minutes.
  5. Just before you are ready to serve, add a few splashes of Tabasco sauce for that extra kick! (please take out if you don’t like it spicy hot)


Potato & Chorizo Bake

Since we are still in lockdown, we fancied something special for lunch today, sun was shining through the window, temperature was rising, so we thought we’d treat ourselves to this lovely little dish. Oh & of course we had a cheeky glass of wine with our meal too, just to help wash it all down.

Serves 2 portions.

3 medium size potatoes – cut into small cubes

1 red onion – diced

80 g Chorizo – sliced

2 eggs

200g tin tomatoes

50g grated cheddar cheese

1 tsp dried chilli flakes

1 tsp paprika

Salt & pepper to taste

Spray oil

1 tbsp butter

  1. Preheat oven to fan 190 deg.
  2. Place cubed potatoes into a pan of salted water and bring to the boil, simmer for about 5 minutes. Drain.
  3. Meanwhile, in a pan brown and cook the chorizo for a few minutes, remove with a slotted spoon.
  4. Add the onion & chilli flakes to the chorizo pan and fry until browned, then add back to the pan the potatoes with tin tomatoes, butter & paprika, stir until combined and cook for a few minutes.
  5. Place mixture into an oven proof dish, make 2 wells and crack the eggs in, season the eggs then sprinkle grated cheese over.
  6. Bake in oven for 10-15 minutes depending on how you like your eggs.
  7. Serve. Yummy!


Chicken, Leek & Potato Gratin

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Wanted some home comfort food today and trying to use up leftovers this little dish was perfect, tasty & filling.

 

Makes 2 servings

1 1/2 chicken breast (large)

1 Green Pepper

1 Large Leek

3 large Potatoes

250ml chicken stock

50ml Cream or milk

1 tsp nutmeg

1 tsp dried garlic granules

Salt & pepper to taste

Grated cheese (I used cheddar but Gruyere is nice if you have it)

Paprika to taste

 

  1. Pre heat your oven to 180 deg (or if you have a class 9 Hotpoint use the Potato Gratin function)
  2. Heat a little spray oil in a pan and slice the chicken into small strips, season with salt & pepper & nutmeg then brown, remove with a slotted spoon.
  3. Heat a little butter in the pan, slice the leek and gently saute the leeks with the garlic until slightly browned, remove with a slotted spoon.
  4. Add the peppers are cook until slightly softened and browned. Remove.                20200412_164220
  5. Peel and slice thinly the potatoes.
  6. Lightly butter a baking dish and start by layering the potatoes then the chicken mix with vegetables then potatoes then chicken mix then potatoes. Pour in the stock and milk and finally finish off with the grated cheese sprinkled on top. Then sprinkle with the paprika to taste.
  7. Bake for about 50-60 minutes.
  8. Serve…Yummy!

 

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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.


Chicken Dopiaza (lower calorie option)

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I recently purchased a new cookbook by Pinch of Nom, I loved their last one so had to get their new one. This is a recipe from their Fakeaway options and at under 400 calories per serving it is definitely my new takeaway at home. Super tasty no compromise on flavour at all. I served with a little Basmati and Wild Rice along with my homemade Sweet Potato Roti, a perfect Saturday night home takeaway.

 

Makes 2 Servings

2 Chicken Breasts – cut into small chunks

1 red onion – diced

1 garlic clove – grated

1 cm piece of ginger – grated

1 tsp chilli flakes or 1 red chilli- diced

1 tsp curry powder**

1 tsp mixed spice**

**(I used this as an alternative to gram masala as I didn’t have any)

1 tsp cumin

1 tsp ground coriander

1 x 400g tin tomatoes

100ml chicken stock – 1 stock cube

1 red pepper – diced

1 tbsp chopped fresh coriander to serve.

 

  1. Heat a little low fat spray oil in a fry pan on medium heat
  2. Brown the onion, garlic, chilli and ginger together for a few minutes
  3. Add the chicken and brown all over.
  4. Next add in the curry powder, cumin, mixed spice, ground coriander and mix through until coated.
  5. Add in the tin tomatoes, red pepper and stock and bring to the boil then reduce and cook on a low heat for about 15 minutes lid on, then 15 minutes with lid off to help thicken the sauce slightly.
  6. Serve a sprinkle with some fresh coriander…..YUM!


Chilli Skulls

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I have seen Pizza Skulls on social media and gave me the idea to make these for my Horror theme Hogmany coming up. I changed it from Pizza filling to a Chilli Con Carne filling. These are amazing and so much fun too. I got my pan from Nordic Ware and opted for Black & Red dough too using Red Malt flour and Activated Charcoal powder.

 

Makes 6

For the Pizza Dough (I made extra, which I stored for later use)

3 x 350g Wholemeal Bread Flour (you can use strong white too)

3 x 1 tsp salt

3 x 1 tsp caster sugar

3 x 3 tsp baking powder

3 x 170ml warm water

20g Red Malt Flour, plus 1 tsp red food colouring for the Red

3 tbsp charcoal powder plus 1 tsp black food colouring for the Black

  1. Mix everything using a mixer until it come together like dough, wrap in cling film and refrigerate for a couple of hours. Mix 3 lots ie: plain, black & Red
  2. Once ready to use,  cut amount you need and store the rest. Place on a floured surface and roll out, not too thing or too thick. It will be stretchy, just keep stretching it until you have the size you need. Approx 7 x 4″
  3. Brush your skull pan with melted butter and lay the dough into each skull pressing gently. Place the filling in and fold over the excess dough, if you have too much just trim.

 

For the Chilli

350g Scottish Beef Mince

1 Red onion, finely chopped

1 Red pepper, finely chopped

1 tsp garlic granules

1 tsp cumin

1 tsp dried chilli flakes (omit if you don’t like it too hot)

2 tsp chilli powder

200g Tin tomatoes

200g Kidney beans

200ml beef stock

light fry oil

Salt & pepper to taste

Grated Cheese of your choice.

 

  1. Heat the fry oil on medium to high heat
  2. Fry the onions and pepper with the garlic until softened
  3. Add the beef and brown
  4. Add in chilli powder, cumin, salt & pepper with chilli flakes (if using) mix through to coat
  5. Add in the tin tomatoes, kidney beans and stock, bring to the boil and simmer for 30 minutes cover. The uncovered for 10 minutes to thicken sauce. Allow to cool.

Once skulls are filled, refrigerate for 30 minutes then bake at 200 deg for 25 minutes. Serve.

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