I am now back to work after a long furlough period due to this Covid19 pandemic. Being back at work means that I prefer quick and easy cooking meals for mid week dining. Last thing I want is to finish a long work day and stand cooking for an hour, who’s with me?
This dish takes just 15 minutes, so its a quick throw together in one pan kinda dish, but packs flavour and spice. Good on its own or can serve with some rice. I also used freshly picked Spinach from my new veggie beds (furlough project).
200g chopped tomatoes
80g chorizo – sliced or cut into bite size pieces
1 brown onion – chopped
1 yellow pepper – chopped
Handful of Spinach – chopped
1 tsp chilli flakes
1 tsp garlic granules
1 tsp basil flakes or fresh leaves to serve if you have
Salt & pepper to taste
100g Wholemeal or Basmati Rice if serving. (cooked as per packet instructions)
Spray a pan with oil and heat on a medium to high heat
Brown onions in pan for a few minutes
Add in the pepper and chorizo with garlic and chilli flakes and cook for a few minutes
Add in the tin tomatoes and chickpeas, mix through, bring to the boil then cover and simmer for 10 minutes.
1 minute before serving, add in the spinach and basil flakes, mix through. Season
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
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.
In a bowl, add Mince, Garlic, Cumin, Coriander and season with salt & pepper. Once Rice has cooled add to bowl and mix through.
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.
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.
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)
This is a great mid week dinner, super quick and easy (if you have prepared paste before hand). I had to use up some leftover vegetables in my fridge, and I had stored some coloured pasta I made a few weeks ago. So super easy and super quick.
Pasta of your choice
200g Baby Spinach
150g Cherry tomatoes, chopped
150g Mushrooms, sliced
1 tsp dried garlic (or 2 cloves if you have fresh)
1 tsp smoked paprika
Pinch of chilli flakes
2 tbsp tomato puree
1/2 tsp cayenne pepper
Salt & Pepper to taste
Cook pasta as per packet instructions, or if fresh, 2 minutes in simmering salted water.
Meanwhile, brown the mushrooms then add in the tomatoes, cook until slightly softened.
Add in the garlic, paprika, cayenne, chilli, tomato puree and stir through. Then add in the Spinach and cover to allow to wilt down (about 1 minute).
Drain the pasta and add to the sauce mix and stir until coated. Serve.